Sauce Bearnaise

1 Servings
1/2 c white wine
2 T tarragon vinegar
1 T shallots,finely chopped
2 peppercorns,crushed
2 sprigs of tarragon,chopped
1 sprigs of chervil,chopped
3 egg yolks
3/4 c butter,melted
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.