1/2 c. dry white wine
4 shallots chopped fine or 4 chopped green onions
2 tbsp. fresh or 2 tsp. dried tarragon
3 egg yolks
Pinch of cayenne
1 tbsp. lemon juice
1/2 c. butter cut in small pieces

In small saucepan simmer wine, shallots or green onions and tarragon until reduced to about 2 tbsp. Remove and set aside. In saucepan whisk beaten yolks, salt and pepper and lemon juice over low heat until thickened to consistency of heavy cream. Beat constantly and add butter piece at a time until whisk is coated heavily. Fold in wine mixture and serve. Wonderful over beef.