---------- 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.
 
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