1/4 c Vinegar
1/4 c White wine
1 ts Tarragon, dry
1 tb Scallion, minced
1/2 c Butter, melted
3 ea Egg yolks
1/2 ts Salt
1/4 ts Pepper
Serve with beef or fish, yield 1 1/2 cups (6 tb 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 whisk or rotary beater,beat in
beaten egg yolks and salt. Cook over hot water until
thickened.Beat in butter 1-tb at a time. Stir over
heat until creamy, about 1 minute.
