4 egg yolks
Juice of 1 lemon
2 c. melted butter
Salt
Pepper
2 tbsp. capers
1/4 c. chopped parsley
1 tbsp. tarragon vinegar

In the top of a double boiler, beat egg yolks and lemon. Cook slowly over low heat, never allowing water in bottom of the double boiler to come to a boil (just simmer).

Slowly add melted butter to egg yolks and lemon mixture.

Add salt and pepper, capers, parsley, vinegar, whisk to blend.

Makes 2 cups.