Bearnaise Sauce

Instructions

1. 1

   Combine vinegar, wine, pepper, scallions and tarragon in saucepan.

2. 2

   Cook over low heat until reduced to half, about 8 minutes.

3. 3

   Strain mixture into top of double boiler.

4. 4

   With wire whisk or rotary beater, beat in beaten egg yolks and salt.

5. 5

   Cook over hot water until thickened.

6. 6

   Beat in butter, 1 tablespoon at a time.

7. 7

   Stir over heat till creamy, about 1 minute.

8. 8

   Serve hot over beef or fish fillets.

9. 9

   Yields 1 1/2 cups (6 tablespoons per serving).

10. 10

    Per Serving: 262 Cal (94% from Fat, 4% from Protein, 2% from Carb); 2 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 32 mg Calcium; 1 mg Iron; 536 mg Sodium; 222 mg Cholesterol