Bernaise Sauce
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INGREDIENTS 2 tablespoons white wine vinegar 1 tablespoon dry white wine 1 tablespoon minced shallots 1 tablespoon minced tarragon 3 black peppercorns, cracked 2 egg yolks 1/2 teaspoon freshly squeezed lemon juice 1/2 cup melted butter 1/2 teaspoon minced chervil Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool to lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly, until the mixture thickens to the consistency of heavy cream. Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water, if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil.