Béarnaise Sauce

Hey, thought I'd share this recipe with you all. This sauce is fantastic on just about anything. We like to use it with filet mignon and asparagus. You might want to try it on anything, though. Even a large spoon or shot glass because, yes, it's that damn good! Enjoy!

Ingredients

¼ cup white cooking wine or dry white wine
3 tablespoons tarragon vinegar
2 tablespoons chopped fresh parsley (sometimes I add a little fresh tarragon too)
3-4 thin slices yellow onion
Salt and pepper to taste

1 stick butter
3 egg yolks


Directions

Simmer wine, vinegar, parsley, onion, salt/pepper for 5 minutes on low heat. Add one stick butter until melted.

While butter is melting grate 3 egg yolks in a blender for 10 seconds. Add everything in the pot into the blender and blend for 1 minute. Return it all to the pot over low heat and stir constantly until thickened. Add (Kristi's favorite!) 2-3 tablespoons mayo, stir and remove from heat. Ta-da! Béarnaise Sauce!