6 green onions or shallots, minced
1/4 c. wine vinegar
4 egg yolks
2 tsp. dried tarragon
1/4 tsp. salt
1/4 tsp. dry mustard
Dash of Tabasco
1 c. melted butter

Cook onion in wine vinegar until liquid is absorbed and onion tender. Put in electric blender with egg yolks and seasonings. Blend 5 seconds. Gradually add melted butter. (If your blender does not have a small opening in the lid, cover the container with heavy foil, making a hole in it and insert a funnel. Fasten foil down with a heavy rubber band.)

The sauce will thicken at once. If too thick, add a small amount of hot water. Excellent on steak or roast beef. An especially good sauce for beef fondue.