- 3 tablespoons [45 mL] white wine
- 1 tablespoon [15 mL] tarragon vinegar
- 2 teaspoons [10 mL] freshly chopped tarragon
- 2 teaspoons [10 mL] minced green onion or shallot
- 1/4 teaspoon [1 mL] freshly ground black pepper
- 1/2 cup [115 g] butter
- 3 egg yolks
- 2 tablespoons [30 mL] lemon juice
- 1/4 teaspoon [1 mL] salt
- Pinch of Cayenne pepper
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- Into a medium-size bowl, beat together white wine, tarragon vinegar, freshly chopped tarragon, minced green onion or shallot and freshly ground black pepper.
- Into a small casserole, bring butter to a just boil, but do not let butter brown!
- Into a blender or a food processor, at high speed or pulsing on-off, beat together egg yolks, lemon juice, salt and Cayenne pepper.
- Motor running, slowly pour melted buttter into mixture.
- Pour in white wine mixture, cover and beat at high speed for 4 seconds.
- Serve immediately.
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