BEARNAISE SAUCE
1/4 c  Vinegar, White Wine
1/4 c  Wine, White Vermouth
1 tb Tarragon, fresh; minced
1 tb Shallots; finely chopped
pn Salt
1/8 ts Peppercorns, White:
-freshly ground
3 tb -water
3    Egg yolks
2/3 c  Butter
2 tb Parsley, fresh; minced
Paprika

In a heavy saucepan (not aluminum) place the vinegar, wine, tarragon,
shallots, salt and pepper. Bring to a boil and cook down until moisture
almost disappears. Add the water. Let cool, strain through a fine sieve
into a saucepan and beat in 3 egg yolks, added one at a time, beating well
after each addition and stir briskly with a wire whisk over low heat until
the sauce has thickened to the consistency of mayonnaise. In another
saucepan, melt the butter. Cool butter to the touch and slowly, in a thin
stream, add to the yolk mixture. Beat in parsley and paprika. Sauce should
be warm, not hot. Serve with grilled meats, poultry, fish, elephants.