[header] How to make béarnaise sauce [title] Fill the first saucepan with the vinegar and shallots, cook this over medium heat until almost evaporated. [step] You want about 1 t liquid remaining. [title] Transfer the liquid to the bowl. 
[step] You may strain the shallots out, however they will add more flavour in the sauce. [title] Fill the saucepan 1/4 full of water and bring to a simmer.