Name: Bernaise Sauce
Ingredients: 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

Bernaise Sauce

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Ingredients

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

Instructions

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.