Yield: 2 Servings
|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.