---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bernaise Sauce
 Categories: Sauces
      Yield: 6 servings
 
      2 tb White wine vinegar                1/4 c  Dry white whine or vermouth
      2 tb Tarragon leaves chopped             2 ea Shallots, minced
      3 ea Egg yolks                         1/3 c  Butter
      1 x  Salt and pepper to taste       
 
  Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
  Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set
  aside to cool to lukewarm.  Strain mixture into small bowl; whisk in egg
  yolks.  In 2-cup glass measure or similar microwaveable bowl, melt butter
  at medium 40 to 60 seconds.  Do not boil.  Whisk egg yolk mixture into
  butter.  Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15
  seconds.  Cook only until mixture starts to thicken. Season to taste with
  salt and pepper.
 
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