2 lg Egg Yolks
1 tb Lemon Juice
1 ts Tarragon Vinegar
1 ts Fresh Tarragon Leaves; OR
1 ts Dried Tarragon Leaves;
-Crushed
1 tb Capers; Drained
3/4 c  Butter; Melted And Kept Hot
2 tb 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 3/4 cup.