|Dry white wine||2 Tablespoon|
|Tarragon vinegar||1 Tablespoon|
|Dried tarragon||2 Teaspoon|
|Minced shallots||2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
1. In a small saucepan combine the wine, vinegar, tarragon and shallots. Bring to a boil and cook rapidly until almost all the liquid disappears.
2. In a small saucepan heat the butter to bubbling, but do not brown.
3. In the container of an electric blender place the egg yolks, pepper, lemon juice and salt. Cover the container and flick the motor on and off at high speed.
4. Remove cover, turn motor on high and gradually add the bubbling butter. Add the herb mixture, cover and blend very quickly on high speed.