• 1/4 white wine vinegar
• 1/4 sauvignon blanc
• 1 tablespoon finely minced shallot
• 1/2 teaspoon dried tarragon
• 1 teaspoon chopped fresh tarragon, divided

• 4 tablespoons unsalted butter
• 1 tablespoon heavy cream
• 1/4 teaspoon kosher salt
• a dash of Texas Pete hot sauce
• 2 extra large egg yolks, beaten

Please note that all microwaves are different. The times in this recipe are for a 650-750 watt microwave oven. Stronger microwaves will obviously require less time and more frequent whisking.

To prepare the reduction, place white wine vinegar, sauvignon blanc, minced shallot, dried tarragon and 1/2 teaspoon chopped fresh tarragon in a small sauce pan over medium-low heat. Allow to reduce slowly without boiling, stirring often, until only 2 tablespoons remain. This may take up to 45 minutes. Strain the reduction and allow to cool slightly.

Place butter in a 2-cup glass bowl. Microwave on high 1 minute until melted and frothy. Stir in the 2 tablespoons of reduction, cream, salt, hot sauce and beaten egg yolks in this order. Whisk well before placing in microwave. Heat on high temperature for 1 minute, whisking strongly for 5 seconds every 15 seconds. Add the remaining 1/2 teaspoon fresh tarragon after the second whisking. If you have a powerful microwave, be sure to stir at shorter intervals to avoid scrambling the eggs. Remove from the microwave and continue to whisk for at least 30 more seconds until smooth. Yum!