Bearnaise Sauce

Directions

1. 1
   Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
2. 2
   Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
3. 3
   Set aside to cool to lukewarm.
4. 4
   Strain mixture into small bowl; whisk in egg yolks.
5. 5
   In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds.
6. 6
   Do not boil.
7. 7
   Whisk egg yolk mixture into butter.
8. 8
   Microwave, uncovered, at medium 30 to 90 seconds.
9. 9
   Whisk every 15 seconds.
10. 10
    Cook only until mixture starts to thicken.
11. 11
    Season to taste with salt and pepper.