Recipe

Sauce Bearnaise No. 676 Yields 1 Cup

1/4 Cup White Wine 1 Sprig Chervil, Chopped
2 Tbls Tarragon Vinegar 1 Sprig Parsley, Minced
1 Tbls Shallots, Chopped Fine 3 Egg Yolks
2 White Peppercorns 3/4 Cup Butter, Melted
2 Sprigs Tarragon, Chopped

Crush the peppercorns.
Combine with the wine, vinegar, shallots, tarragon, chervil and parsley in the
top of a double-boiler.
Cook over direct heat until reduced by half.
Strain the mixture and allow to cool.
Beating briskly, over -NOT IN- hot water, add, alternating between them, the
egg yolks and the butter.
Beat steadily so that all ingredients are combined.
Season to taste.
The sauce should have the consistency of Hollandaise sauce.