Bearnaise Sauce

Easy Bearnaise 

3  egg yolks - room temperature
1 stick of butter - cut into pieces
2 tablespoons tarragon vinegar
 2 teaspoons chopped tarragon - preferably fresh

In a heavy sauce pan, (I use my Le Creuset) combine the room temperature egg yolks with the pieces of cold butter. Place  on low heat and still constantly.  The butter will melt and then begin to cook the eggs.  Continue stirring until the sauce thickens.  Remove from the heat.  Still n the tarragon vinegar and chopped tarragon.

Serve warm.