Bernaise Sauce Recipe

Instructions

1. Place on one side of the stove in a saucepan 2 tablespoons of tarragon or common vinegar and 2 of water, and a slice of onion.
2. While this is heating, cream 4 tablespoons of butter and beat very light the yolks of 3 eggs, to which add 1/2 teaspoon of salt and paprika.
3. Remove the onion from the heated vinegar and beat in rapidly the beaten yolks.
4. Stir until of a creamy consistency; then add a spoonful at a time of the butter, beating all the time, so as to have the sauce very light.