Bearnaise Sauce
Bearnaise is a hot meat sauce invented by a noted French chef and named by him in honor of Henry the Fourth of France.
To prepare it, put into a saucepan one small finely chopped onion and one tablespoonful of chopped fresh tarragon, one-half of a cupful of white vinegar and one-half of a cupful of white wine, one tablespoonful of peppercorns and a dash of cayenne, in lieu of fresh tarragon use white vinegar and tarragon vinegar in equal parts. Set over the fire in a saucepan and simmer slowly until the liquor is almost evaporated, set aside for two minutes and add two slightly beaten egg yolks. Place the saucepan over boiling water and stir steadily, dropping in a bit at a time, three tablespoonfuls of butter, during this process lift the saucepan several times from the fire, that it may not thicken too rapidly. When very thick, strain into a heated bowl and add, if possible, one teaspoonful of chopped tarragon.