BearnaiseReduction90 ml White Wine Vinegar90 ml Dry white wine1 SHALLOT SLICED THINLY ~ 1 gram dried tarragonSimmer and reduce by half Fine Strain into Butter and eggs4 Egg yolks 150 Grams Unsalted ButterGood sprinkle of tarragon to finish Melt and blendSous Vide 79c for 45 mins