Bernaise Sauce

---------- Recipe via Meal-Master (tm) v8.03

Title: BERNAISE SAUCE
Categories: Sauces
Yield: 4 servings

1/4 c Vinegar
1/4 c White wine
1 ts Tarragon, dry
1 tb Scallion, minced
1/2 c Butter, melted
3 ea Egg yolks
1/2 ts Salt
1/4 ts Pepper

Serve with beef or fish, yield 1 1/2 cups (6 tbls per
serving). Combine vinegar, wine, pepper, scallions and
tarragon in saucepan. Cook over low heat until reduced
to half, about 8 minutes.Strain mixture into top of
double boiler. With wire wisk or rotary beater,beat in
beaten egg yolks and salt. Cook over hot water until
thickened.Beat in butter 1-tbl at a time. Stir over
heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.

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