1. Combine the vinegar, vermouth or wine, shallots and tarragon in 2-cup glass measure. 2. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. 3. Set aside to cool to lukewarm. 4. Strain the mixture into a small bowl; whisk in the egg yolks. 5. In a 2-cup glass measure or similar microwaveable bowl, melt the butter at medium for about 40 to 60 seconds; do not boil. 6. Whisk the egg yolk mixture into the butter. 7. Microwave, uncovered, at medium for 30 to 90 seconds; whisk every 15 seconds. 8. Cook only until mixture starts to thicken. 9. Season to taste with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
