Bernaise (thing)

In a saucepan cook slowly, until reduced to one-third original volume the following:

• 1 cup white wine
• 1 cup white vinegar
• 1 teaspoon dried tarragon
• juice of half a lemon
• salt and pepper to taste
• half bunch parsley
• 1 medium onion, chopped

Strain into clean saucepan, pressing solids to force liquid out. Bring back to a boil. In a blender, whiz 8 egg yolks at high speed while adding hot mixture in a thin stream. Then add in a thin stream clarified butter made from 1/2 pound butter. Bottle hot.

And don't throw away the egg whites, you can use that to make meringue.