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Directons:

Combine the wine, vinegar, taragon, shallots and pepper in a skillet.  Bring to aboil and cook rapidly until almost all the liquid disappears.  In a small saucepan heat the butter to bubbling, but do not brown.  Place the eg yolks, lemon juice, salt and cayenne in the container of an eelctric blender.  Cover the container and flick the motor on and off a high speed.  remove the cover, turn the motor on high and gradually add the hot butter.  Add the erb mixture, cover and blend on high speed for four seconds.

makes 1/4 to 1 cup