Preparation:
Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes. Strain mixture into top of double boiler. With wire whisk or rotary beater, beat in egg yolks and salt. Cook over hot water until thickened. Beat in butter 1 tablespoon at a time. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets. |
