Bernaise Sauce ****

Categories:
sauces

1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 teaspoon tarragon leaves
3 each green onions with tops
3 dash hot pepper sauce
1/8 teaspoon salt
1/2 teaspoon tarragon leaves
1/2 teaspoon lemon juice
6 oz butter; melted
3 each egg yolks; beaten

Boil wine, vinegar, 1/2 tsp. tarragon and onions in a non aluminum saucepan until reduced to about 2 tablespoons; let cool. Melt butter and let it cool slightly. Mince the onions and tops. Strain the wine mixture into the top of a double boiler over simmering water. Whisk in the beaten egg yolks, hot pepper sauce, lemon juice and 1/2 tsp. tarragon. Add the melted butter in a thin stream, whisking constantly until the mixture thickens. Serve this over steak, etc.

Yield: 4 servings