Bernaise Sauce Recipe

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. Yields 1 Cup.