Bernaise Sauce - cooking recipe

Ingredients

3 egg yolks
1 Tbsp. lemon juice
1 Tbsp. dry white wine
1/2 c. firm butter (not margarine)
1 Tbsp. finely chopped onion
1/2 tsp. dried tarragon
1/4 tsp. dried chervil leaves

Preparation

Stir egg yolks, lemon and wine vigorously in 1 1/2-quart saucepan.
Add 1/4 cup butter.
Heat over very low heat, stirring constantly until butter is melted and sauce is thickened.
Stir in onion, tarragon and chervil leaves.
Serve with fish or steak. Yields 3/4 cup of sauce.