- Four egg yolks
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon tarragon vinegar
- 1/4 teaspoon salt
- 1 teaspoon chopped parsley
- 1 teaspoon onion juice
- Dash cayenne pepper
- Place egg yolks with one third of butter in bottom of double boiler.
- Keep water in bottom of boiler hot but not boiling.
- Add remaining butter as sauce thickens, stirring constantly
- Remove from heat and add remaining ingredients.
Serve with broiled meat.
Makes 1 cup