Bernaise Sauce

Ingredients:

• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons chopped green onion
• 1 1/2 teaspoons tarragon
• 1/8 teaspoon cracked black pepper
• 4 egg yolks 3/4 cup butter, softened
• 1 tablespoon chopped parsley

Method:

1.     In double boiler top, combine first 4 ingredients.
2. Over high heat, heat to boiling; until vinegar is reduced to about 1 tablespoon.
3. Place double boiler top over double boiler bottom containing hot, not boiling water.
4. Add egg yolks and cook, whisking constantly until slightly thickened.
5. Add butter, about 2 tablespoons at a time, beating constantly with whisk, until butter is melted and mixture is thickened.
6. Stir in parsley.
7. Serve about 1 tbspn. hot or cold sauce over fish.