3 tbsp. white wine
1 tbsp. tarragon vinegar
2 tsp. tarragon, chopped
2 tsp. shallots or scallions, chopped
1/4 tsp. ground black pepper
1/2 c. butter
3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Pinch cayenne pepper

Combine wine, vinegar, tarragon, shallots and pepper in saucepan; bring ingredients to a boil and cook rapidly until almost all the liquid disappears.

In a small saucepan, heat butter until it bubbles. Do not allow butter to brown! Place egg yolks, lemon juice, salt and cayenne in blender or food processor. Cover and pulse at high speed. Gradually add hot butter while blending at high speed. Add herb mixture, cover and blend on high speed four seconds. Serve immediately.

Makes about 1 cup sauce.