travis

1/4 Medium onion, chopped 1 1/2 tsp. dry tarragon, or good wad of fresh Good grind of black pepper 1/2 cup Chablis Simmer in small pan until liquid reduced to a couple tablespoons.Meanwhile, in another small pan, put:1/2 pound of butterMelt gently and bring to gentle simmer.In the blender put: 6 egg yolks 2-3 tbl. tarragon vinegarThe trick is to have all three parts ready at the same time. When the wine has simmered down about right the butter should just be coming to a simmer, and the blender should be ready. Then:Turn on the blender and dribble in the butter, sort of slowly at first. When the butter is all added, add the wine reduction. Let it whirl for a few seconds, then put it in a bowl and chill it for a couple hours.