Creamy Tarragon Sauce

Creamy Tarragon Sauce

Ingredients:
3 large egg yolks
2 tablespoons freshly squeezed lemon juice
¼ teaspoon kosher salt
¾ cup (1½ sticks) unsalted butter, melted
1 tablespoon fresh tarragon or ½ teaspoon dried tarragon

Directions:
Put the egg yolks, lemon juice, and salt in the blender and process on high for 30 seconds.
Pour the butter through the top of blender in a thin stream while it runs on medium for
another 30 seconds or until thickened.
Add the tarragon and pulse one or two more times.
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