Ingredients
2tbspwhite wine
1tbspcider vinegar
1tspdried tarragon
½tspdried onion,minced
¼tspground black pepper
½cupbutter
3egg yolks
2tbsplemon juice
½tspsalt
1pinchcayenne pepper
Preparation
Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook for 2 to 3 minutes until almost all the liquid is evaporated.
Place butter in a microwave-safe bowl and heat in the microwave for 30 seconds to 1 minute until fully melted.
Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse for 5 to 10 seconds until combined.
Remove the small hole cover from the lid; stream butter into the egg mixture while the blender is running until sauce is completely blended and smooth.
Serve with desired dish and enjoy.
