8 oz Butter
1/4 cup Red Wine Vinegar
1/4 cup White Wine Vinegar
2 Tbsp Shallot, chopped
1 Tbsp Tarragon, chopped
Salt and Pepper
4 Egg Yolk
Water
1 whole Lemon, juiced

Clarify the butter by heating slowly. Keep warm. In a small saucepan, heat the vinegars with the shallots, tarragon, salt and pepper. Let boil slow until all the liquid has been reduced. In a stainless steel bowl, beat the egg yolks with 1 tablespoon of water over a double boiler on a low flame. This will create a lot of volume to the yolks while cooking them. Beat until you reach the ribbon stage. Stir in the clarified butter, very slowly, as you would do for a mayonnaise. Add the reduction. Correct the seasonings with salt, pepper, and lemon juice. Keep bearnaise sauce in a warm place for up to three hours. Bearnaise sauce is good with scallops, halibut and lobster.

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