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