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Bearnaise Sauce

Yield: 4 servings

1/4 cup vinegar
1/4 cup white wine
1 teaspoon tarragon
1 tablespoon scallion, minced
1/2 cup butter
3 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper

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 whisk or rotary beater, beat in beaten egg yolks and salt. Cook over hot water until thickened. Beat in butter, 1 tablespoon at a time. Stir over heat until creamy, about 1 minute.

Serve hot over beef or fish fillets.

Yields 1 1/2 cups (6 tablespoons per serving).

Per Serving: 262 Cal (94% from Fat, 4% from Protein, 2% from Carb); 2 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 32 mg Calcium; 1 mg Iron; 536 mg Sodium; 222 mg Cholesterol