Posted by moderndaygourmet on September 2, 2007
This is incredibly rich, so a little goes a long way and I don’t usually make it except on very special occasions. It’s hard to get just right because if it’s too hot when you add the eggs, it will scramble them.
1/2 cup tarragon vinegar
1/4 cup dry white wine
1 tablespoon minced green onion
1/2 teaspoons dried tarragon
3 egg yolks
1/2 cup butter (do not substitute margarine)
Combine first 4 ingredients over medium heat. Bring to a boil and cook 10 minutes. Strain into double boiler and add eggs, beating with whisk. Beat constantly until thick. Add butter one tablespoon at a time. Keep warm over low heat.