Sauce bearnaise ala san francisco

1 1/2 cups

Ingredients

QuantityIngredient
¼cupVinegar, White Wine
¼cupWine, White Vermouth
1tablespoonTarragon, fresh; minced
1tablespoonShallots; finely chopped
pinchSalt
teaspoonPeppercorns, White: freshly ground water
3Egg yolks
cupButter
2tablespoonsParsley, fresh; minced
Paprika

Directions

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.