BERNAISE SAUCE

INGREDIENTS:Yields ½ cup

• 1 tsp each of crushed tarragon and chopped parsley
• 1 Tbsp vinegar
• 1 tsp minced onion
• 4 Tbsp butter or  margarine
• 2 Tbsp  cream or nondairy creamer
• 2 egg yolks, well beaten
• 1½ tsp lemon juice
• ¼ tsp salt
• pinch dry mustard
• pinch cayenne pepper.

DIRECTIONS: 

MICROWAVE OVEN DIRECTIONS:  
       Place butter in a glass bowl and cook in microwave oven until melted (about 30 seconds on high
       setting).  Add remaining ingredients and mix well.  Return to microwave oven and cook on medium
       setting for 1 to 1½ minutes, or until thickened, stirring twice.  Beat with a wire whisk or beater until
       fluffy.  Serve with eggs, fish or vegetables.

CONVENTIONAL DIRECTIONS:
       In top of a double boiler, over boiling water, place egg yolks, lemon juice and half the butter. Cook,
       stirring constantly, until mixture begins to thicken.  Remove from heat and add remaining butter
       and seasonings, stirring well.  Return to top of double boiler and continue cooking until thickened.
       Serve at once.