BEARNAISE SAUCE

from Craig Claiborne's "The N.Y. Times Cook Book"

1 teaspoon chopped shallots 5 egg yolks

1 small sprig tarragon, chopped 3/4 cup butter, melted

1 small sprig chervil, chopped 1 teaspoon minced chervil and tarragon

2 peppercorns

pinch of salt

1/4 cup tarragon vinegar

Simmer the shallots, tarragon, chervil, peppercorns and salt in the vinegar over low heat until the vinegar has been reduced by 2/3. Cool to lukewarm.

Add the egg yolks and beat briskly with a wire wisk. Place over low heat and gradually add the butter. Whisk until the sauce thickens. Strain-- (I never do). Season with cayenne and stir in the minced tarragon and chervil.

This recipe makes 1 1/2 cups--you may want to halve it.