Directions:
Combine wine, vinegar, onions, parsley, terragon and black pepper in top of double boiler. Cook until mixture is reduced to half about 1/3 cup. Cool and add gradually to beaten egg yolks, stirring to blend. Return to pan and cook over hot (not boiling) water, stiiring constantly until thick and creamy. Remove from hot water. Beat in butter, a small amount at a time; stir in lemon juice, salt and cayenne pepper.