Sauce Bernaise

Yield: 3/4 cup

Ingredients

• 1/4 cup white vinegar
• 1/4 cup dry white wine
• 1 tablespoon minced scallion
• 1 teaspoon dried tarragon
• 3 peppercorns
• 3 egg yolks
• 1 tablespoon warm water
• 1/2 cup butter
• 1/4 teaspoon salt

Instructions

1. Boil vinegar, wine, onion, tarragon and peppercorns in a small saucepan until liquid has reduced to 2 tablespoons. Pour liquid through fine sieve. In the top of a double boiler, over just simmering water, blend egg yolks and warm water until creamy. The bottom of a double boiler should not touch water.
2. Melt butter over low heat; add 1/2 teaspoons to yolk mixture, beating well with a wire whisk after each addition.
3. Set bottom of pan in a cold water bath if eggs start to look like scrambled eggs. After some butter has been added, up to 1 teaspoon of butter can be added at one time. Leave the white residue in bottom of butter pan.
4. After butter is added, stir in vinegar mixture and salt.