BÉARNAISE SAUCE

3 Tbs. white wine vinegar

1 tsp. onion, minced

¼ tsp. ground pepper

½ tsp. dried tarragon

3 egg yolks

1/8 tsp. salt

1/8 tsp. red pepper

2 Tbs. lemon juice

½ c. butter, cut into pieces

Double boiler method: Mix first 5 ingredients together, and heat mixture in top of double boiler. Then add salt, red pepper and lemon juice. As mixture heats up, keep adding butter pieces until sauce thickens and butter is gone. Cook sauce to 160°F. and hold.