Bernaise Sauce - Great Chefs
| Yield: | 2 Cups |
| Categories: | Sauces |
| 1/2 | lb | Butter |
| 4 | lg | Egg yolks, at room |
| DIVIDER | -- temperature | |
| 1 1/2 | tb | Sauce, Worcestershire |
| 2 | tb | Wine, red |
| 1 | pn | Pepper, cayenne |
| 2 | tb | Wine, Chablis |
| Salt (to taste) | ||
| 1 | tb | Wine, white |
| 2 | ts | Tarragon, dried, finely |
| DIVIDER | -- crumbled |
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