Bernaise Sauce: Ingredients: -Egg yolks                        5 Med -Butter                             50g -Salt and Pepper               a pinch of each or to taste -Tarragon                         a pinch -shallots                           3-5 depending on size -white vinegar                   about 1/4 cup to taste 1. Finely chop the shallots and pan fry on med with Tarragon, until shallots are clear and soft. 2. Beat egg yolks 3. Sieve shallot mixture into egg yolks. 4. Put on stove on a double boiler (see in attached photo) stove should be on a low heat add the butter and be careful not to boil the mixture. A double boiler can be replaced with a bowl sitting on top of a pot with water in it. The hot water in turn will heat the bowl. 5. Add white vinegar, salt and pepper to taste. 6. When sauce is at a warm temperature and butter is melted it is ready for eating. Hints this sauce is nice on poached eggs in the morning and potatoes in the evening.