ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
Sandy's Bearnaise (bernaise) Sauce
1/2 tarragon vinegar
1/2 cup dry white wine
1/2 teaspoon tarragon leaves
1 Tablespoon minced green onion
Pinch of salt
6 egg yolks
2 cups butter, melted
Juice of 1 lemon
1 teaspoon Worcestershire sauce
1 Tablespoon parsley, chopped
1 teaspoon tarragon leaves, freshly chopped
Mix together first 5 ignredients and boil until reduced to about one-third. Remove from heat and strain. Combine eggs in saucepan and place over low heat. Beat eggs constantly as you slowly add strained liquid. Beat until thick and fluffy. Slowly beat in melted butter, lemon juice and Worcestershire sauce. Add a touch of Tabasco, salt to taste, chopped parsley and tarragon leaves. Keep warm, but not hot.
Note: Add an extra egg yolk if mixture separates.