Imgredients:
75 ml white wine vinegar
75 ml white wine
120 g. onion
125 g. butter
4 yolks
1/2 tsp. chervil, or parsley (fine chopped)
½ tsp. tarragon
2 tbsp. Lemon juice
1/4 tsp. black pepper

Preparation and serving:
Put in a deep pan the vinegar, wine, fine cut onion, tarragon, chervil and the black pepper. Bring it to the boil and leave it boiling until it reduces it’s volime to the half of it and the onion is completely cooked. Leave it to chill. Beat and mix well with a wooden spoon the yolks and the lemon juice, then add to the boiled part. Putt he pan in a water bath and start heating. Stir and add gradually the butter. Do not bring it to the boil, otherwise it will most probably curdle. In case this happens, it could be repaired adding an ice cube and stirring.
Serve warm after the preparation, or when needed warm it up on a water bath.

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