Title: Bernaise Sauce
Categories: Sauce
Yield: 6 Servings
| 2 | tb | White wine vinegar |
| 2 | tb | Tarragon leaves chopped |
| 3 | | Egg yolks |
| | | Salt and pepper to taste |
| 1/4 | c | Dry white whine or vermouth |
| 2 | | Shallots, minced |
| 1/3 | c | Butter |
Combine vinegar, wine, shallots and tarragon in 2-cup 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 2-cup 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.