Bearnaise Sauce

This is really good over Beef Wellingtons.

2 tablespoons dried tarragon
3/4 cup red wine vinegar
2 tablespoons minced shallots
3 egg yolks
1/4 cup hot water
1/2 lemon juice
pinch of salt and cayenne pepper
1 cup butter, melted

In a small saute pan, saute tarragon, vinegar, and shallot over medium heat for 10-15 minutes, until reduced. In the top of a double boiler (or a glass bowl on top of a simmering pot of water) combine yolks, half the water, juice, and spices. Cook and stir until mayonaise-like. Remove from heat. Add butter slowly while whisking. Thin with remaining water, if necessary. Add tarragon mixture and combine well.