Bearnaise Sauce
About 1 ½ Cups

This is great on most broiled red meat, especially beef tenderloin. It is also very good with fish and eggs.
Combine in the top of a double boiler:
¼ cup white wine
2 tablespoons tarragon vinegar
1 tablespoon finely chopped shallots or onion
2 crushed white peppercorns
2 sprigs tarragon, chopped
1 sprig chervil, finely chopped
(1 sprig parsley, minced)
Cook over direct heat until reduced by half. If you have used dried tarragon or coarsely chopped onion, strain the mixture. Allow it to cool. Then, beating briskly over-not in-hot water, add alternately a little at a time and beat steadily so that they are well combined:
3 egg yolks
¾ cup melted butter
Season to taste
When you have added all the butter, the sauce should have the consistency of Hollandaise.