Béarnaise Sauce

Ingredients

• 2 cups butter melted
• 0.3 cup wine dry white
• 4  egg yolk 
• 1  juice of lemon 
• 1  parsley chopped
• 10 servings salt and pepper to taste
• 2 tablespoons shallots chopped
• 1 tablespoon tarragon chopped
• 1 tablespoon tarragon vinegar 

Equipment

• whisk
• double boiler

Directions

1. In the top of a double boiler, beat egg yolks and lemon. Cook slowly over low heat, never allowing water in bottom of the double boiler to come to a boil (just simmer).Slowly add melted butter to egg yolks and lemon mixture.
2. Add salt and pepper, tarragon, shallots, parsley, vinegar, and white wine.
3. Whisk to blend.