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Bernaise Sauce
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| 1⁄2 c butter | |
| 1 T | minced green onion or shallots |
| 1/2 t | white pepper |
| 1/2 t | tarragon leaves |
| 1/2 t | chervil |
| 2 1/2 | red wine vinegar |
| 2 1/2 | chablis or dry white wine |
| 3 | egg yolks |
| 2 T | water |
| 1/4c | finely chopped parsley |
| 1 t | lemon juice |
| salt to taste | |
(1) Melt butter in small saucepan and keep warm. Combine onion, pepper, tarragon, chervil, vinegar and wine in the top of a double boiler and place over direct heat. Simmer until almost all the liquid has evaporated. Cool to lukewarm. (2) Beat the egg yolks with water, then blend into onion mixture. Place overhot water and cook, beating constantly with whisk until thick. Remove from heat. (3) Add a tablespoon of butter at a time, whisking vigorously, until all butter is absorbed. The sauce will separate if the butter is added too fast or too much at a time. (4) Add the parsley and stir until well blended. (5) Stir in the lemon juice, then season with salt and additional pepper, if desired. Keep warm over hot water. This makes 1 cup of sauce.
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