1/4 c Vinegar 1/2 c Butter, melted
1/4 c White wine 3 x Egg, yolks
1 ts Tarragon, dry 1/2 ts Salt
1 tb Scallion, minced 1/4 ts Pepper
4 servings
Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving).
Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
Cook over low heat until reduced to half, about 8 minutes.Strain mixture
into top of double boiler. With wire wisk or rotary beater,beat in beaten
egg yolks and salt. Cook over hot water until thickened.Beat in butter
1-tbl at a time. Stir over heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.