2 TBSP red wine vinegar
1 1/2 tsp chopped green onion
1 1/2 tsp tarragon
1/8 tsp cracked black pepper
4 egg yolks
3/4 cup butter, softened
1 TBSP parsley
In top of a double-boiler, combine first 4 ingredients. Over high
heat, heat to boiling. Boil until vinegar is reduced in half.
Place top of double boiler over hot, not boiling, water. Add yolks,
and cook, beating constantly with whisk until slightly thickened.
Add butter, about 2 TBSP at a time, beating constantly with whisk,
until butter is melted and mixture is thickened. Stir in parsley.