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Sauce Bearnaise

Four small, sound, peeled and finely chopped shallots, one branch very fresh, chopped tarragon, two tablespoons good white-wine vinegar, two raw egg yolks, two and a half ounces hot fresh melted butter and one teaspoon freshly crushed white or black whole pepper.

Place shallots, tarragon, vinegar and pepper in a small saucepan and reduce on a slow fire to one-half the quantity. Press it through a napkin into another small saucepan. Add the two egg yolks, briskly mix with the whisk, with the pan on the corner of the range, for four minutes, without allowing to boil. Gradually add the hot melted butter, continually mixing meanwhile and keeping the pan on the corner of the range. Season with a saltspoon salt and half a saltspoon cayenne pepper. Mix well again for a minute. Add half teaspoon finely chopped parsley. Mix well and serve as directed.