Béarnaise Sauce

In France, cooking is a serious art form and a national sport. - Julia Child       

Sauces

1/2 cup white wine
1 tbsp finely chopped shallots or scallions
1/2 tsp chopped fresh tarragon
3 or 4 egg yolks (depending on egg size)
1/2 tsp salt
1/2 cup butter

1. Combine wine, shallots and tarragon. Cook over low heat until the wine is reduced and you have a glaze-like mixture.
2. In a blender, mix egg yolks and salt.
3. Slowly pour the wine mixture into the blender, blending as it is poured.
4. Heat the butter in a saucepan until it bubbles, but don't let it brown or burn! Slowly pour the melted butter into the blender and blend just a bit until the sauce gets to a thicker consistency.