Bernaise Sauce

• 1 stick butter, melted slowly
• 1/4 cup (60 ml) hot water
• 4 egg yolks
• 2 tbsp (30 ml) lemon juice
• 1/4 cup (60 ml) tarragon vinegar
• 1/4 cup (60 ml) dry white wine
• 1 tbsp (15 ml) parsley

1. Melt butter slowly over low flame.
2. Add hot water, stir and turn off flame.
3. Cool mixture slightly.
4. Add egg yolks and stir.
5. Add remaining ingredients.
6. Stir constantly until thick, over low heat - even turning flame off periodically.
7. ***BE VERY CAREFUL...This sauce can curdle!
8. Serve with Flank Steak or Beef Tenderloin.

butter, water, egg yolks, lemon juice, tarragon vinegar, white wine, parsley

Taken from online-cookbook.com/goto/cook/rpage/000648 (may not work)