1/4 c. tarragon wine vinegar
2 tbsp. minced shallot
2 tbsp. minced fresh tarragon
1/4 tsp. fresh grated orange rind
2 tbsp. fresh orange juice
1/4 tsp. salt
1/4 tsp. white pepper
3 lg. egg yolks
2 sticks unsalted butter

In a small saucepan, combine vinegar, shallot, tarragon, rind, salt and pepper. Bring to a boil. Cook over medium heat to reduce to 2 tablespoons. Transfer to a blender. Add egg yolks, turn motor on/off. With motor running, add melted butter in a stream. Transfer to a bowl. Keep warm. Makes 1 cup.