Bearnaise Sauce - cooking recipe

Ingredients

4 egg yolks
1 c. butter
2 Tbsp. lemon juice
1/4 tsp. salt
dash of pepper
1 Tbsp. tarragon vinegar
1 tsp. chopped parsley

Preparation

Put egg yolks with 1/3 of the butter in top of double boiler. Keep water in the bottom hot but not boiling.
Stir eggs and butter constantly until butter melts adding more butter a little at a time and stirring each time until it melts.
As soon as the mixture is thick remove from heat and stir in rest of ingredients. Serve at once.