Béarnaise Sauce - Ingredients:

• 1/4 Medium onion, chopped
• 1 1/2 tsp. dry tarragon, or good wad of fresh
• Good grind of black pepper
• 1/2 cup Chablis
• 1/2 pound of butter
• 6 egg yolks
• 2-3 tbs. tarragon vinegar

First, take:
1/4 Medium onion, chopped
1 1/2 tsp. dry tarragon, or good wad of fresh
Good grind of black pepper
1/2 cup Chablis
Simmer in small pan until liquid reduced to a couple tablespoons.

Meanwhile, in another small pan, put:
1/2 pound of butter
Melt gently and bring to gentle simmer.

In the blender put:
6 egg yolks
2-3 tbl. tarragon vinegar

The trick is to have all three parts ready at the same time.
When the wine has simmered down about right the butter should just be coming to a simmer, and the blender should be ready. Then:

Turn on the blender and dribble in the butter, sort of slowly at first.
When the butter is all added, add the wine reduction. Let it whirl for a few seconds, then put it in a bowl and chill it for a couple hours.

Makes about 1 cup.