BEARNAISE SAUCE
(makes about 1 cup)

1/4 cup dry white wine (such as Chardonnay or Chablis)
1/4 cup white wine vinegar
2 Tbs minced shallots
1 tsp dried tarragon
1 tsp dried chervil
Freshly ground pepper
3 egg yolks
8 ounces (2 sticks) unsalted butter, softened
1 Tbs fresh minced tarragon
1 Tbs fresh minced parsley

In a saucepan combine the wine, vinegar, shallots, dried herbs, and pepper to taste. Cook over low heat until the liquid has reduced by half. Strain and cool.

Beat the egg yolks with a whisk until thick. Beat in the vinegar mixture. Place in a double boiler set over hot water. Whisk in the butter bit by bit, until nicely thickened. Stir in the fresh herbs.

Cat, if you've never made this type sauce, you can make the first step ahead of time but it's best to finish the sauce just before you're ready to serve. You don't want to hold it for very long as it can break down. And if you don't have a double boiler, you can improvise using a stainless steel bowl set in a saucepan - just be sure the bottom of the bowl doesn't touch the water.

Janet