Bearnaise Sauce

Boil & reduce to 2 Tbs, cool & strain:
1/4 cup wine vinegar
1/4 cup dry vermouth
1 Tbs shallots
1/2 Tbs tarragon leaves
1/8 tsp pepper
pinch salt

3 egg yolks
2 Tbs cold butter
1/2 to 2/3 cup melted butter
2 Tbs chopped parsley

Beat egg yolks until thick.
Add one Tbs cold butter and thicken over low heat.
Remove from heat. (Have a pan of cold water to place pot in)
Add vinegar mixture and beat.
Beat in other Tbs of cold butter; then melted butter by
drops.
Add parsley.