Tarragon Steak Sauce

Combine vinegar, wine, tarragon, dried onion, pepper, and parsley in a double boiler, bring to boil. Simmer uncovered to reduce to 1/4 cup of liquid (about 8 minutes). Strain through a fine mesh colander, and retain liquid.

Set “vinegar combo” aside, and let it cool.

Beat egg yolks and 2 tablespoons of the “vinegar combo” in a double boiler for 1 minute (not too hot or yolks will cook too fast.) Whisk constantly. Add margarine 1 tablespoon at a time and keep whisking.

Once all of the margarine is melted, add the rest of the “vinegar combo,” and continue to whisk until sauce thickens.

Serve with steak, mashed potatoes, salad. Yummm!