|Cider vinegar/Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Water/Dry white wine||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Minced chives||1 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
Simmer vinegar and onion until liquid evaporates.
Stir in water or wine, parsley and chives and set aside.
Beat egg yolks until very thick and lemon- colored.
Beat melted butter into egg yolks, a small amount at a time.
Turn into heavy saucepan; cook over very low heat, stirring constantly, until thick.
Remove from heat; stir in wine mixture.
Fold in salad dressing and salt.