---------- Recipe via Meal-Master (tm) v8.01
       Title: Bernaise Sauce
  Categories: Sauces
       Yield: 6 servings
       2 tb White wine vinegar                1/4 c  Dry white whine or vermouth
       2 tb Tarragon leaves chopped             2 ea Shallots, minced
       3 ea Egg yolks                         1/3 c  Butter
       1 x  Salt and pepper to taste       
   Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
   Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set
   aside to cool to lukewarm.  Strain mixture into small bowl; whisk in egg
   yolks.  In 2-cup glass measure or similar microwaveable bowl, melt butter
   at medium 40 to 60 seconds.  Do not boil.  Whisk egg yolk mixture into
   butter.  Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15
   seconds.  Cook only until mixture starts to thicken. Season to taste with
   salt and pepper.