Comments: Excellent on broiled beef, fish or eggs.

1/2	cup	white wine
1	tbl.	finely chopped shallots or scallions
1/2	tsp.	chopped fresh tarragon (to taste)
3 or 4		egg yolks
1/2	tsp.	salt
1/2	cup	butter

• Combine wine, shallots and tarragon and cook until wine is reduced to a mere glaze.
• Combine egg yolks and salt in blender. Slowly pour glaze in blender, blending as it is poured. Heat butter until bubbling hot.
• Turn on blender again and gradually pour melted butte in steady stream until sauce thickens.
• Additional tarragon or parsley may be folded into sauce.