Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Egg Yolks |
| 1 tablespoon | Lemon Juice |
| 1 teaspoon | Tarragon Vinegar |
| 1 teaspoon | Fresh Tarragon Leaves; OR |
| 1 teaspoon | Dried Tarragon Leaves; Crushed |
| 1 tablespoon | Capers; Drained |
| ¾ cup | Butter; Melted And Kept Hot |
| 2 tablespoons | Parsley; Snipped |
Blend the first 5 ingredients in a blender container. With the blender running, slowly, gradually add one third of the butter in a slow steady stream. Turn the blender on high speed and slowly add the remaining butter. Fold in the parsley. Serve with meat, fish or poultry.
Makes ¾ cup.