BERNAISE SAUCE #2

      Title: BERNAISE SAUCE #2
  Categories: Other sauce
       Yield: 6 Servings
  
       2 tb White wine vinegar
       2 tb Tarragon leaves chopped
       3 ea Egg yolks
       1 x  Salt and pepper to taste
     1/4 c  Dry white whine or vermouth
       2 ea Shallots, minced
     1/3 c  Butter
  
   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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