Bearnaise Sauce - cooking recipe

Ingredients

1/4 c. white wine
1/4 c. red wine vinegar
1 Tbsp. minced onion (or 1 tsp. dry)
1 tsp. tarragon
1 tsp. parsley
pepper
3 egg yolks
2 sticks butter

Preparation

Put first 6 ingredients in double boiler.
Stir once.
Cook over low heat until liquid is in half (about 15 minutes).
Strain and let cool.
Should have 1/4 cup.
Beat yolks until frothy.
Beat vinegar mixture into yolks.
Put over hot water (not touching pan) over low heat.
Add butter, 1 pat at a time, beating constantly until smooth.
Cool, then chill.
Don't cover.
Serve at room temperature.