Sauce Bearnaise

1. 1

   Combine in a small heavy saucepan vinegar, wine, peppercorns, shallots, chevril or parsley, and tarragon with liquid or the extra tarragon vinegar.

2. 2

   (Reserve the leaves from half of the stalks and put aside.)

3. 3

   Cook over high heat until reduced to 1/3 cup or less.

4. 4

   Strain through very fine sieve or cloth.

5. 5

   Make Hollandaise Sauce using strained liquid instead of lemon juice or vinegar.

6. 6

   Very finely chop and add remaining chevril or parsley and remaining tarragon.

No additional tips available.