Recipe - Bernaise Sauce For Steak

2 tablespoon White wine
2 tablespoon Tarragon
2 tablespoon Vinegar
1 tablespoon Tarragon
1 tablespoon Chopped shallots
3 Egg yolks
2 tablespoon Fresh lemon juice
1/8 teaspoon Ground red pepper
One half cup Butter; melted

In a small saucepan, combine vinegar, tarragon, and shallots. Cook rapidly
until liquid is almost totally reduced. In a blender or processor combine
egg yolks, lemon juice and pepper. Slowly add butter. Add cooked herb
mixture. Blend until thick. Serve hot on steak.
Posted to MCRecipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998