Sauce Bearnaise

Servings: 112
Ingredients:

1/2 c  White wine
2 tb Tarragon vinegar
1 tb Shallots; finely chopped
2    Peppercorns; crushed
2    Sprigs of tarragon; chopped
1    Sprigs of chervil; chopped
3    Egg yolks
3/4 c  Butter; melted

This sauce is excellent on broiled and grilled red meats especially
beef and game steaks.

Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by
half. Allow it to cool. Beating briskly while over hot water, add a
third at a time the eggs and butter. Beat steadily as the sauce
thickens.