Bearnaise Sauce - cooking recipe

Ingredients

2 egg yolks
2 1/2 Tbsp. lemon juice
1/2 tsp. tarragon vinegar
1/2 tsp. dried tarragon
1 tsp. dried parsley
1/2 c. margarine/butter

Preparation

Mix yolks, vinegar, tarragon and parsley in small saucepan under the lowest setting.
Stir 1/2 the butter with wooden spoon until it melts.
Then repeat with the other 1/2 of the butter. Remove from heat when it begins to thicken.
Serve over asparagus or red meats.