Shallots or onions - 2 tablespoons, chopped
Tarragon - 1/4 teaspoon, crushed
Butter or margarine - 2 tablespoons
Sauterne or other dry white wine - 1/2 cup
Tarragon vinegar - 1/2 teaspoon
Condensed cream of celery soup - 1 can (10 3/4 ounces)
Egg yolks - 2
1) Take a saucepan and melt butter in it. Cook shallots and tarragon in it until shallots are tender.
2) Stir in wine and vinegar and cook for few more minutes. Remove from heat and stir in soup and egg yolks.
3) Place back on the flame and cook over low heat, stirring constantly until thickened.
4) Serve the sauce over broiled fish or sliced cooked beef.