Bernaise Sauce

By mikinsue

For fillet mignon.
I have tripled this recipe. My mom said that she had never had luck quadrupling.

Made triple for Christmas Eve.

Ingredients

• 1.5 tbs tarragon vinegar
• 3 slices of onion
• 2 egg yolks
• 1/4 tsp of salt (I cut this back last time)
• dash paprika
• 2 tbs butter

Preparation

Step 1

1. Boil water with vinegar and onion. Remove onion.
2. In a double boiler, beat egg yolks and salt.
3. Beat in vinegar. Continue to stir until thickens.
4. Add butter slowly till melted and the sauce is thick.
Chill or serve warm.