Methods-
Combine wine, vinegar, onion, tarragon, parsley and black pepper
in a small saucepan and simmer until reduced by two-thirds.
Cool.
Whisk egg yolks in the top part of a double boiler.
Place over hot water and whisk in strained wine mixture.
Gradually add butter whisking continually until light and fluffy.
Makes- approximately 11/2 cups
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