Béarnaise Sauce

• 3 tablespoons white wine vinegar
• 3 tablespoons dry white wine
• 10 black peppercorns, crushed
• 3 shallots, minced
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon water
• 3 egg yolks
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 3/4 cup butter, melted and cooled
• 1 teaspoon minced green onion

1. Bring first 5 ingredients to a boil over medium-high heat; cook, whisking constantly, until mixture is reduced to 1 tablespoon. Remove from heat; whisk in 1 tablespoon water and next 3 ingredients. Remove from heat; whisk in 1 tablespoon water and next 3 ingredients.
2. Cook over low heat, whisking constantly, 4 minutes or until slightly thickened. Remove from heat; add butter in a slow, steady stream, whisking constantly until thickened.
3. Pour sauce through a wire-mesh strainer into a bowl, discarding solids; stir in green onion. Serve warm.

white wine vinegar, white wine, black, shallots, tarragon, water, egg yolks, salt, ground red pepper, butter, green onion

Taken from www.myrecipes.com/recipe/barnaise-sauce-0 (may not work)