Sauce Bearnaise

1/2 c White wine
2 tb Tarragon vinegar
1 tb Shallots; finely chopped
2 Peppercorns; crushed
2 Sprigs of tarragon; chopped
1 Sprigs of chervil; chopped
3 Egg yolks
3/4 c 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, add a third at a time the eggs and butter. Beat steadily as the sauce thickens.

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