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1/4 c. finely chopped onion
3 Tbsp. white vinegar
1/4 tsp. each salt and pepper
1/2 c. butter
1 Tbsp. dried tarragon leaves
3 egg yolks

Combine onion, tarragon, vinegar, salt and pepper in 1
quart glass bowl. Microwave, uncovered, on Cook for 2 1/2
minutes, stirring once. Let stand 2 minutes. Whisk yolks into
vinegar mixture, blending well. Microwave, uncovered, on Low
for 1 1/2 minutes, stirring every 30 seconds. Remove and set
aside. Cut butter into pats and place in a 2 cup glass mea-
sure. Microwave on Cook for 2 1/2 to 4 minutes or until melted
and bubbling. Immediately pour butter slowly into reserved
yolks, whisking briskly. Use at once for meat and fish.

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