Bernaise Sauce

• 3 Tbsp. tarragon OR white wine vinegar OR white wine
• 2 tsp. onion, chopped
• 1 tsp. tarragon leaves, crushed
• 1/4 tsp. ground pepper
• Hollandaise Sauce:
• 3 egg yolks
• 1/4 c. water
• 2 Tbsp. lemon juice
• 1 stick butter (cold), cut into eighths
• 1/4 tsp. salt
• 1/8 tsp. paprika
• 1/8 tsp. ground red pepper

1. Hollandaise sauce:
2. 1.In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
3. 2. Stir in butter, 1 piece at a time, until melted and sauce has thickened. Stir in seasonings. Keep warm.
4. Bernaise Sauce:
5. 3. In separate small saucepan, bring vinegar, onion and seasonings to a boil. Reduce heat and simmer, uncovered, until almost all liquid has evaporated.
6. 4. Stir hot mixture into Hollandaise sauce. Cover and chill if not using immediately.

tarragon, onion, tarragon, ground pepper, hollandaise sauce, egg yolks, water, lemon juice, butter, salt, paprika, ground red pepper

Taken from www.epicurious.com/recipes/member/views/bernaise-sauce-50097150 (may not work)