Bernaise Sauce

 4 tablespoons unsalted butter

2 large egg yolks

3 tablespoons heavy cream

2 tablespoons onion, minced

2 teaspoons white wine vinegar

2 teaspoons lemon juice

2 teaspoons tarragon, chopped (or 1 teaspoon dried)

1/2 teaspoon kosher salt

1 pinch coarse ground black pepper

1 pinch cayenne pepper

Instructions

To a saucepan on medium heat add the butter, eggs, heavy cream, onion, vinegar, lemon juice, tarragon, salt, black pepper, and cayenne pepper and whisk until melted and combined.

Keep whisking as it is melting to avoid the eggs cooking.

Whisk, as it cooks for 2-3 minutes until thickened.