Yield: 1 1/2 cups
| Measure | Ingredient |
|---|---|
| ¼ cup | Vinegar, White Wine |
| ¼ cup | Wine, White Vermouth |
| 1 tablespoon | Tarragon, fresh; minced |
| 1 tablespoon | Shallots; finely chopped |
| pinch | Salt |
| ⅛ teaspoon | Peppercorns, White: freshly ground water |
| 3 | Egg yolks |
| ⅔ cup | Butter |
| 2 tablespoons | Parsley, fresh; minced |
| Paprika |
BEARNAISE SAUCE
In a heavy saucepan (not aluminum) place the vinegar, wine, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears. Add the water. Let cool, strain through a fine sieve into a saucepan and beat in 3 egg yolks, added one at a time, beating well after each addition and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise. In another saucepan, melt the butter. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture. Beat in parsley and paprika. Sauce should be warm, not hot.
Serve with grilled meats, poultry, fish, elephants.