1 tablespoon finely chopped shallots or scallions
1/2 teaspoon chopped fresh tarragon (to taste)
3 or 4 egg yolks
1/2 teaspoon salt
1/2 cup butter
Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze. Combine egg yolks and salt in blender. Slowly pour glaze in blender, blending as it is poured.
Heat butter until bubbling hot. Turn on blender again and gradually pour melted butter in steady stream until sauce thickens. Additional tarragon or parsley may be folded into sauce. Excellent on broiled beef, fish or eggs.
Makes about 1/2 to 3/4 cup.