Béarnaise Sauce

2 medium shallots, minced
1/4 teaspoon freshly ground pepper
1/2 cup dry white wine
1/2 cup white wine vinegar
3 egg yolks
4 tablespoons water
1/2 teaspoon salt
1/2 pound unsalted butter, melted
1 tablespoon minced fresh tarragon

1. In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoon liquid remains.

2. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy.

3. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated.

4. Whisk in the tarragon. Correct seasoning to taste.

5. Keep warm until needed. Sauce béarnaise is served mostly with grilled red meat or fish.