For broiled steaks and fish. 1/4 c. wine vinegar 1/2 tsp. tarragon 2 scallions, minced 2/3 c. butter 3 egg yolks 1/8 tsp. salt Ground pepper

Boil wine, vinegar and scallions until reduced, about 10 minutes. Strain and set aside. Melt butter and heat until hot. Set aside.

Beat egg yolks in small saucepan and add wine and vinegar mixture. Place pan over heat and add 1 tablespoon of butter, stirring constantly. Add another tablespoon butter and continue stirring. Add rest of butter a little at a time and continue beating until thickened. Add salt, pepper and tarragon.