Béarnaise Sauce

In a saucepan, combine the vinegar, wine, and green onion

Bring to a simmer over medium heat

Reduce heat to low and cook slowly, uncovered, until the liquid has reduced to one-third cup

This will take about 8-10 minutes

Remove from heat and let cool slightly

Beat in the eggs well

Cook in a water bath, beating continuously until the mixture has the consistency of mayonnaise

Add the butter, 1 tablespoon at a time, beating constantly until the butter is fully melted

Serve immediately with steaks.