Recipe - Bernaise Sauce

2 tablespoon White wine vinegar
One fourth cup Dry white whine or vermouth
2 tablespoon Tarragon leaves chopped
2 Shallots; minced
3 Egg yolks
1/3 cup Butter
Salt and pepper to taste

Combine vinegar, wine, shallots and tarragon in 2cup glass measure.
Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set
aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg
yolks. In 2cup glass measure or similar microwaveable bowl, melt butter at
medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter.
Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds.
Cook only until mixture starts to thicken. Season to taste with salt and
pepper.
Posted to recipeludigest by molony molony@scsn.net on Feb 05, 1998