- 1/2 cup [100 g] butter
- 3 green onions, minced
- 1/2 cup [125 mL] dry white wine
- 2 tablespoons [30 mL] tarragon vinegar
- 1 1/2 teaspoons [7.5 mL] minced fresh tarragon
or
1/2 teaspoon [2.5 mL] dried tarragon
- 4 egg yolks
- 1 tablespoon [15 mL] lemon juice
- Salt and pepper, to taste
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- Into a saucepan, heat butter over low heat; skim foam using a spoon.
- Set skimmed butter aside.
- Into a saucepan, heat together minced green onions, dry white wine, tarragon vinegar and tarragon.
- Reduce to 2 tablespoons [30 mL].
- Strain through a fine sieve; reserve.
- Into a blender, beat egg yolks.
- Pour in lemon juice beating at high speed.
- Motor running, add reserved skimmed butter.
- Add green onions mixture; salt and pepper.
- Blend for a few seconds and serve.
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