Bearnaise Sauce

From Cuisine at Home
Makes 1 1/2 cups
Time: 20 minutes

1/4 c. white wine vinegar
1/4 c. dry white wine
3 Tbsp. minced shallots
1 Tbsp. chopped fresh tarragon
2-3 Tbsp. water
4 egg yolks
2 sticks unsalted butter, melted
juice of half a lemon, salt, white pepper and cayenne pepper to taste

Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until most of the liquid evaporates, about 5 minutes.

Off heat, add water, then whisk in egg yolks until frothy.

Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it's too thin, return it to low heat and whisk constantly until thickened.

Strain sauce through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.