Bernaise Sauce

quantity	ingredient
3 tablespoons	white vinegar
3 tablespoons	white wine
10	peppercorns (fresh crushed)
2 tablespoons	shallots (fresh finely chopped)
1 teaspoon	tarragon (fresh finely chopped)
1 tablespoon	water
3	eggs yolks
1 cup	butter, unsalted (melted)
to taste	salt
to taste	black pepper (fresh ground)
1 tablespoon	parsley leaves (fresh finely chopped)

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
Bring the liquid to a boil and reduce to 1 tablespoon.
Add 1 tablespoon of water.
Add the egg yolk and whisk over low heat until frothy (about 3 to 4 minutes).

In a steady stream, add the melted butter until the sauce thickens.
Whisk in salt and pepper to taste.
Strain and set aside.
Garnish with the parsley leaves.