4 egg yolks
1 tsp. instant minced onion
1 tsp. tarragon vinegar
1 tsp. white wine
1/2 c. butter

In blender, place yolks, onion, vinegar and wine. In glass, place butter. Microwave at high 1 to 2 minutes until hot and bubbly. Turn blender to highest speed and gradually add butter, blending until sauce is creamy.