1/4 c. wine vinegar
1 tsp. shredded green onion
1 1/2 tsp. tarragon leaves
1 tsp. parsley
1/8 tsp. black pepper
1/4 tsp. salt
3 egg yolks
2 tbsp. cold butter
1/2 c. melted butter

Combine vinegar, onions, 1 teaspoon tarragon leaves, parsley, salt and pepper. Boil until mixture is reduced to 2 tablespoons; strain. Beat egg yolks, in top of double boiler until thick. Add vinegar and 1 tablespoon of cold butter. Cook over hot, not boiling, water until mixture is thickened, stirring constantly.

Remove from heat and add remaining tablespoon of cold butter; stir to blend. Slowly add melted butter, stirring constantly. Add the remaining 1/2 teaspoon of tarragon leaves. Makes 1 cup.