Bearnaise Sauce The great traditional French steak sauce...While this is available in jars at gourmet food sops, it is not to difficult to make at home. 1 cup white wine 1 T tarragon vinegar 1 T minced shallots (or sallions) 1/2 tsp chervil 2 crushed peppercorns 3 egg yolks 1/2 pound melted butter Combine the wine, vinegar, shallots, chervil and peppercorns and cook briskly over a hot flame, until the liquid boils down to 2/3 its original volume. Cool slightly, add egg yolks and melted butter very gradually and alternately—stirring constantly and vigorously.  The sauce should end with the consistency of heavy cream —and because egg yolks differ in size, you may not need all the melted butter . . . add it sparingly after you've incorporated the eggs, and do not try to make the sauce absorb any more butter than it needs for a smooth texture. Blend thoroughly over a very low heat, strain through a fine sieve and decorate with a dash of paprika and a teaspoon of finely minced fresh parsley.