Mock bernaise sauce


1/4 cup wine vinegar
1/4 cup dry white wine
1 tbsp minced green onions
1 tbsp minced fresh tarragon
1/8 tsp white pepper
1 tbsp cornstarch
1 tbsp acceptable vegetable oil
3/4 cup homemade chicken broth
1 egg yolk, lightly beaten

How to prepare

Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium low and continue cooking until liquid is reduced to ab. 2 tsp set aside. Combine oil and cornstarch in a small saucepan. Stir to mix well. Place over low heat and cook, stirring constantly, until mixture is smooth. Add broth and increase heat to medium. Cook, stirring constantly, until mixture thickens. Remove from heat and add a small amt. Of the sauce to beaten egg yolk. Stir to mix well and pour egg mixture slowly into the sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add vinegar mixture. Stir well. Serve over fish or vegetables if desired. Yield: 1 cup

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