4 egg yolks 1/4 tsp. salt 2-3 tbs. fresh lemon juice
1/2 c. melted butter 1 tsp. grated lemon peel 1 tsp. snipped parsley
1/4 tsp. tarragon leaves
Place yolks, juice, salt and dash of pepper in blender.
Turn to high speed and slowly add butter
(still bubbling hot) in a thin but steady stream.
Then stir in peel, parsley and leaves.