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Bearnaise Sauce

1 small onion, sliced, or 2 tablespoons sliced leeks or chopped chives 1/4 cup tarragon vinegar 2 tablespoons water 1 cup white stock 1 tablespoon Argo or Kingsford's Cornstarch 1/4 cup Mazola 3 egg yolks 1/4 teaspoon salt Few grains pepper Cook the onion and vinegar five minutes. Strain, add the stock and seasonings and the cornstarch stirred smooth with one tablespoon cold water. Stir over hot water until thick, then pour into the egg yolks beaten creamy. Return to the heat and cook until thickened. Beat in the Mazola and serve with fish, with asparagus tips, fillet of beef or smoked pork tenderloin.