Recipe Archives->Sauces->Bernaise 01

Bernaise Sauce

In a saucepan cook slowly, until reduced to one-third original volume
the following:

1 cup white wine
1 cup white vinegar
1 teaspoon dried tarragon
juice of half a lemon
salt and pepper to taste
half bunch parsley
1 medium onion, chopped

Strain into clean saucepan, pressing solids to force liquid out.
Bring back to a boil.  In a blender, whiz 8 egg yolks at high speed
while adding hot mixture in a thin stream.  Then add in a thin stream
clarified butter made from 1/2 pound butter.  Bottle hot.

Printable version: bernaise01.txt.