1/2 c  Wine
2 tb Tarragon vinegar
1 tb Onions, chopped
2    Peppercorns, crushed
2    Tarragon sprigs, chopped
1    Parsley sprigs, chopped
3    Egg yolks
3/4 c  Butter

Cook first 6 ingredients over direct heat until reduced by half. Strain
mixture and cool. Before serving; in top of double boiler over hot (not
boiling) water, alternately beat in yolks and melted butter.