Béarnaise Sauce

Ingredients

• 3 tablespoons white wine vinegar
• 3 tablespoons dry white wine
• 10 black peppercorns, crushed
• 3 shallots, minced
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon water
• 3 egg yolks
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 3/4 cup butter, melted and cooled
• 1 teaspoon minced green onion

Preparation

1. Bring first 5 ingredients to a boil over medium-high heat; cook, whisking constantly, until mixture is reduced to 1 tablespoon. Remove from heat; whisk in 1 tablespoon water and next 3 ingredients. Remove from heat; whisk in 1 tablespoon water and next 3 ingredients.
11. Cook over low heat, whisking constantly, 4 minutes or until slightly thickened. Remove from heat; add butter in a slow, steady stream, whisking constantly until thickened.
14. Pour sauce through a wire-mesh strainer into a bowl, discarding solids; stir in green onion. Serve warm.