Ingredients:
2 tablespoons white wine vinegar
2 tablespoons fresh tarragon leaves, chopped
3 egg yolks
2 fluid ounces vermouth or 2 fluid ounces dry white wine
2 shallots, minced
1/3 cup unsalted butter
salt and pepper
Directions:
Combine the vinegar, vermouth or wine, shallots and tarragon in 2-cup glass measure.
Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
Set aside to cool to lukewarm.
Strain the mixture into a small bowl; whisk in the egg yolks.
In a 2-cup glass measure or similar microwaveable bowl, melt the butter at medium for about 40 to 60 seconds; do not boil.
Whisk the egg yolk mixture into the butter.
Microwave, uncovered, at medium for 30 to 90 seconds; whisk every 15 seconds.
Cook only until mixture starts to thicken.
Season to taste with salt and pepper.
Servings: 6
Time preparation: 10 min.
Time total: 15 min.