BEARNAISE SAUCE  

3/4 stick of butter
4 egg yolks beaten
2 tsp. tarragon
pinch or two freshly ground black pepper
pinch or two of cayenne pepper
2 tsp. finely chopped shallots
1 1/2 tsp. of red wine vinegar
1 1/2 tsp. of fresh lemon juice

Place lemon juice, vinegar, tarragon, shallots,
salt and both peppers into sauce pan and reduce
on medium to medium high heat.

Place butter into sauce pan and reduce heat to
near lowest setting.

Allow butter to melt. Insure that the pan and contents
have cooled sufficiently and begin to incorporated
egg yolks whisking into reduction.

(NOTE: if heat is too high, you will wind up with
scrambled eggs.)

Serve immediately.