Sauce béarnaise

From The Vegetarian Cookbook

• 1/2 cups white wine
• 2 tbsp tarragon vinegar
• 1 tbsp shallots, finely chopped
• 2 peppercorns, crushed
• 2 sprigs of tarragon, finely chopped
• 1 sprigs of chervil, finely chopped
• 3 egg yolks
• 3/4 cups butter, melted

Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, slowly add the eggs and butter (about 1/3rd at a time). Beat steadily until the sauce thickens.