Bearnaise Sauce

1 T. tarragon vinegar
3 egg yolks
3 T. dry white wine
1 T. lime juice
1 tsp. tarragon
Few dashes Tabasco
1 T. minced onion
6 T. butter
1/8 tsp. white pepper

Combine vinegar, wine, tarragon, onion and pepper in a saucepan and boil until liquid is reduced by about half. Pour into electric blender container and let cool. Add egg yolks, lime juice and Tabasco. Cover container, set at high speed and flick on and off several times for 1 minute. Turn off and let stand while you heat butter just until it begins to foam (not brown). Turn blender on high again and very gradually pour in melted butter. Whirl for about 1 minute.