Instructions: In a heavy 1-quart saucepan, boil vinegar or vermouth with shallots, tarragon, salt and pepper. Reduce to two tablespoons. Set aside.

In the same saucepan, melt butter over medium-low heat.

While butter is melting, beat eggs with vanilla, then add slowly to melted butter, beating with a whisk. Continue to beat until mixture is thick. Remove from heat immediately.

If mixture begins to separate or is too thick, add a few drops of hot water and beat well.

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