Instructions: In small, microwaveable bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tablespoons; set aside.

Place egg yoks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwaveable cup, cover, and microwave on high until melted, about 2 minutes.

With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm.

Cook Alaska crab on hot grill about 5 minutes. Serve with Bernaise sauce.

This recipe yields 4 servings.

Comments: Also great with halibut!

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.