Béarnaise Sauce

• 3/4 cup Chablis or other dry white wine
• 3 tablespoons tarragon vinegar
• 3 tablespoons minced green onion
• 6 egg yolks
• 2 1/4 cups butter or margarine, melted
• 1 tablespoon plus 1 1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon red pepper

1. Combine wine, vinegar, and onion in a small saucepan. Cook over medium heat 10 minutes or until liquid is reduced to 1/2 cup. Strain; discard onion. 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, 1 tablespoon at a time. Stir in remaining ingredients. Serve immediately.

chablis, tarragon vinegar, green onion, egg yolks, butter, lemon juice, salt, white pepper, red pepper

Taken from www.myrecipes.com/recipe/barnaise-sauce-2 (may not work)