|Dry white wine||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||1 Tablespoon|
|Chopped shallot/Green onions||1 Tablespoon|
|Black pepper||1⁄3 Teaspoon|
|Tarragon||1⁄2 Teaspoon, crumbled|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Ground red pepper||1 Pinch|
|Parsley||1 Teaspoon, chopped|
1. Combine the wine, vinegar, shallot or onion, pepper, parsley sprig and tarragon in a small saucepan. Bring to boiling. Lower the heat and then simmer, uncovered, for 8 to 10 minutes or until the liquid measures about 1/3 cup. Strain into a cup.
2. Beat the egg yolks slightly in the top of a double boiler; stir in one-third of the melted butter or margarine. Place the top of the double boiler over simmering, not boiling, water.
3. Beat in the wine liquid, alternately with the remaining melted butter or margarine, with an electric hand mixer on medium. Continue beating, keeping the top over the simmering water until the mixture is fluffy-thick. Remove the top of the double boiler from the water at once. Do not boil.
4. Stir in the red pepper and chopped parsley.