1/4 cup white wine 2 tablespoons taragon vinegar 1 tablespoon finely chopped shallots or onion 1/8 teaspoon white pepper 2 sprigs taragon chopped 1 sprig chervilchopped (can substitute mint) salt and pepper optional – 1 sprig parsley minced 3 egg yolks 3/4 cup melted butter Cook everything but the eggs and butter over direct heat … Continue reading Bearnaise Sauce