Fondue Bearnaise Sauce - cooking recipe

Ingredients

1/4 cup dry white wine
1/4 cup wine vinegar
1 tablespoon onion, minced
1 teaspoon tarragon
1 teaspoon chervil
ground pepper
3 egg yolks
1 cup butter
1 tablespoon fresh parsley, minced

Preparation

Combine wine, vinegar, onions, herbs & pepper in saucepan; cook over low until liquid has reduced to about half. Strain & cool.
Put egg yolks in double boiler; beat until frothy. Beat in vinegar mix. Place pan over hot but not boiling water & do not let water touch top of pan. Add butter slowly about a teaspoon at a time, beating constantly. Add additional pepper & a pinch of salt. Stir in parsley before serving.