Bearnaise Sauce
	
	1/4 CUP VINEGAR
	1/4 CUP WHITE WINE
	1 TSP DRY TARRAGON
	1 TBS MINCED SCALLION
	1/2 CUP MELTED BUTTER
	3 YOLKS EGG
	1/2 TSP SALT
	1/4 TSP PEPPER
	
	
	Combine vinegar, wine, pepper, scallions and tarragon in 
	saucepan.  Cook over low heat until reduced to half, about 
	8 minutes.  Strain mixture into top of double boiler.  With 
	wire whisk or rotary beater, beat in beaten egg yolks and salt.  
	
	Cook over hot water until thickened.  Beat in butter 1-tbs at a time.  
	
	Stir over heat till creamy, about 1 minute.  Serve hot over beef or 
	fish fillets.
	
	Yield:  4 Servings
	
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