Béarnaise sauce

Ingredients:

• 1/4 cup fresh tarragon, chopped
• 2 shallots, chopped
• 1/4 cup champagne vinegar
• 1/4 cup dry white wine
• 3 egg yolks
• 110 g butter, melted

Preparation:

1. In a small saucepan, combine the tarragon, shallot, vinegar, and wine and heat over medium heat. Bring to a boil and simmer until the liquid has reduced by half. Remove from heat and set aside.
2. Place a metal bowl over a pan of simmering water or use a double boiler. Whisk the egg yolks in the bowl until doubled in volume. Gradually whisk in the melted butter and continue whisking until the sauce thickens. Stir in the reserved shallots. Season with salt and pepper to taste, then cover and place in a warm place.
   Exit: 1 tbsp.