Title: Sauce Bearnaise
Categories: Sauce French Steak Game
Yield: 1 1/2 cups

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.

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