3 tbsp. tarragon vinegar
1 tsp. finely chopped green onions
4 crushed peppercorns
1 tbsp. water

In small saucepan, combine and simmer until liquid is reduced, strain. 1/2 c. butter, softened

Beat egg yolks in top of double boiler (not over hot water) slowly add herb water; mix well. Place over hot water (not boiling) and add a few tablespoons butter. Cook and stir until butter melts and sauce starts to thicken. Continue adding butter and stirring until butter is gone and sauce is smooth and about as thick as cream. Remove from heat. Salt to taste. Makes 1 cup sauce. Great over vegetables and meat.