Serves:

Ingredients:

3 Egg yolks
1 tb Lemon juice
1 tb Dry white wine
1/2 c Firm butter*
1 tb Finely chopped onion
1 1/2 ts Chopped fresh or
1/2 ts Dried tarragon leaves
1 1/2 ts Chopped fresh or
1/4 ts Dried chervil leaves

Method:

*Do not use margarine, butter Blends or spreads in this recipe Preparation requires full attention and low heat.
If your sauce curdles,.
Stir egg yolks, lemon juice and dry white wine vigorously in 1-1/2-quart saucepan.
Add 1/4 cup of the butter.
Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
Add remaining butter.
Continue stirring vigorously until butter is melted and sauce is thickened.
(Be sure butter melts slowly as this gives eggs time to cook and sauce without curdling.
) Blend in onion and herbs.
Serve hot or at room temperature.
Cover and refrigerate any remaining sauce.
To serve, stir in small amount of hot water.
ABOUT 3/4 CUP SAUCE; 90 CALORIES PER TABLESPOON.
Nice with meat or fish.