---------- Recipe via Meal-Master (tm) v8.03
       Title: BERNAISE SAUCE
  Categories: Sauces
       Yield: 4 servings
     1/4 c  Vinegar
     1/4 c  White wine
       1 ts Tarragon, dry
       1 tb Scallion, minced
     1/2 c  Butter, melted
       3 ea Egg yolks
     1/2 ts Salt
     1/4 ts Pepper
   Serve with beef or fish, yield 1 1/2 cups (6 tbls per
   serving). Combine vinegar, wine, pepper, scallions and
   tarragon in saucepan. Cook over low heat until reduced
   to half, about 8 minutes.Strain mixture into top of
   double boiler. With wire wisk or rotary beater,beat in
   beaten egg yolks and salt.  Cook over hot water until
   thickened.Beat in butter 1-tbl at a time. Stir over
   heat till creamy, about 1 minute.
   Serve hot over beef or fish fillets.