Sauce Béarnaise

• 1/2 cup Chablis
• 2 tablespoons tarragon vinegar
• 3 tablespoons chopped green onion
• 2 sprigs fresh parsley, chopped
• 1 teaspoon dried whole tarragon
• 1/4 teaspoon cracked black pepper
• 3 egg yolks
• 1/2 cup butter or margarine, melted
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 2 dashes red pepper

1. Combine first 6 ingredients in a saucepan. Cook over medium heat 10 minutes or until liquid is reduced to 1/3 cup. Strain; discard vegetables and spices. Cool slightly.
2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until thickened. Remove from heat; stir in butter, one tablespoon at a time. Stir in remaining ingredients. Serve sauce warm with beef tenderloin.

chablis, tarragon vinegar, green onion, parsley, tarragon, cracked black pepper, egg yolks, butter, lemon juice, salt, red pepper

Taken from www.myrecipes.com/recipe/sauce-barnaise (may not work)