3/4 c. chicken broth
1/4 c. tarragon wine vinegar
1 sm. onion, coarsely chopped (1/4 c.)
3 sprigs parsley
1 egg yolk
1 clove garlic
2 tsp. Dijon style mustard
1/2 tsp. salt
1/2 tsp. pepper

Combine broth, vinegar, onion, parsley, egg yolk, garlic, mustard, salt and pepper in blender. Cover. Whirl until smooth and creamy. Refrigerate until serving. Each tablespoon equals 8 calories.