Ingredients

• 1/4 cup vinegar
• 1/4 cup white wine
• 1 teaspoon tarragon
• 1 tablespoon scallion, minced
• 1/2 cup butter
• 3 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes.
2. Strain mixture into top of double boiler.
3. With wire whisk or rotary beater, beat in beaten egg yolks and salt. Cook over hot water until thickened. Beat in butter, 1 tablespoon at a time. Stir over heat until creamy, about 1 minute.
4. Serve hot over beef or fish fillets.