* Green onions should be finely chopped along with some tops. ~- In a small non-aluminum saucepan, bring the wine, vinegar, onions, tarragon, parsley and peppercorns to a boil. Cook until it is reduced to about 2 tablespoons. Strain the liquid and press the solids to get as much of the flavor from them as possible. Add the lemon juice and water to the reduced wine mixture and heat to a simmer. Whisk the egg yolks in the top of a double boiler until thick and lemon colored. Add the above liquid, a tablespoon at a time and whisk after each addition. The mixture should be thick and almost double in size. Dribble in the butter, whisking constantly until the mixture forms a slowly dissolving ribbon when drawn across itself. Whisk in cayenne. At this point it should be ready. It is important to know that the sauce will thicken considerably within the first few minutes after it is removed from the heat. The mistake that most make, is that they try to make Hollandaise and Bearnaise sauces too thick while over the heat, and the next thing they have is scrambled eggs floating in butter. The sauce will thicken in the first minute after removing from the heat.