1/2 c. white wine
1/2 c. tarragon vinegar
2 tbsp. minced shallots
2 tbsp. minced onions
4 tbsp. dried tarragon
2 tbsp. chopped parsley
1 bay leaf
2 tbsp. whole white peppercorns
1/4 tsp. salt
3 egg yolks
1 c. unsalted butter, melted
Cayenne pepper

In small saucepan stir together wine, vinegar, shallots, onions, 2 tablespoons dried tarragon, 1 tablespoon parsley, bay leaf, peppercorns and salt. Cook over medium heat until liquid has evaporated. Cool slightly.

Add the yolks and whisk over low heat until the mixture begins to thicken. Remove from heat. Pour in melted butter gradually, whisking constantly. When all the butter has been blended in, put sauce through strainer with medium mesh.

Add 1 teaspoon boiling water to remaining 2 tablespoons tarragon. Add tarragon and remaining 1 tablespoon parsley to sauce. Season with pinch of cayenne. If necessary, add salt.