2 lg. eggs (yolk), room temperature
1 tbsp. fresh lemon juice
1 tsp. tarragon - white wine vinegar
1/2 tsp. dried tarragon, crumbled
3/4 c. butter, melted, hot (not boiling)

Combine egg yolks, lemon juice, vinegar and tarragon in blender container; process until mixed, about 5 seconds. With motor running on low speed, gradually add 1/4 cup of the butter in slow steady stream. Increase speed to high; slowly adding remaining 1/2 cup butter. Process until thick. Keep warm in bowl over hot water. Makes 1 cup.