Sauce Bearnaise    No. 676                             Yields 1 Cup
    1/4 Cup       White Wine                 1 Sprig     Chervil, Chopped
      2 Tbls      Tarragon Vinegar           1 Sprig     Parsley, Minced
      1 Tbls      Shallots, Chopped Fine     3           Egg Yolks
      2           White Peppercorns        3/4 Cup       Butter, Melted
      2 Sprigs    Tarragon, Chopped
 Crush the peppercorns.
 Combine with the wine, vinegar, shallots, tarragon, chervil and parsley in the
 top of a double-boiler.
 Cook over direct heat until reduced by half.
 Strain the mixture and allow to cool.
 Beating briskly, over -NOT IN- hot water, add, alternating between them, the
 egg yolks and the butter.
 Beat steadily so that all ingredients are combined.
 Season to taste.
 The sauce should have the consistency of Hollandaise sauce.