Bearnaise Sauce

3/4 cup dry white wine
1/4 cup tarragon vinegar
1 tablespoon finely chopped shallots
1 teaspoon chopped fresh parsley
1/4 teaspoon tarragon
1/4 teaspoon thyme
1/8 teaspoon black pepper
3 egg yolks
slightly melted butter, as much as is needed

Add shallots, parsley, tarragon, thyme and black pepper to wine and vinegar in a saucepan, boil rapidly until reduced to half volume. Remove from heat, strain and retain the liquid wine mixture.

Into the wine mixture beat egg yolks (one at a time) , alternating with as much of the slightly melted butter as is necessary to keep the sauce at the consistency of mayonnaise. Chill and serve cold. Great for beef or shrimp fondue.