1 Tbs fresh tarragon, finely chopped
2 Tbs white wine vinegar
2 egg yolks
50g butter
S and P
Heat vinegar and tarragon in microwave for 40 seconds. Add butter and microwave for 20-30 seconds until melted. Beat in egg yolks with a fork, then return to the microwave for 5-10 second bursts, whisking each time until sauce reaches desired thickness. Be careful or you will end up with scrambled eggs. Season to taste. Serve with fish or steak.