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Method :
In a small
saucepan, combine the vinegar, green onion, peppercorn and bouquet
garni. Simmer until the liquid is reduced by half. Strain into a small
bowl. Add 1 tablespoon of cold water to the herb liquid. Off the heat,
beat the egg yolks in the top of the double boiler. Slowly add the herb
liquid. Have the butter ready at room temperature. Add a few
tablespoons of the butter to the egg yolk mixture. Place in the double
boiler over hot, but not boiling, water. Cook and stir until the butter
melts and the sauce starts to thicken. Continue adding butter until the
consistency is that of a smooth cream. Add salt and
tarragon and serve.
Serves 4 - 6
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