Cooking In The Lowcountry From The Old Post Office/Jan & Michael Stern 2004

Mustard Tarragon Sauce

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1 cup

`INGREDIENTS:`
4 egg yolks	2 tablespoon Dijon mustard	2 teaspoons lemon juice
1/4 pound butter, melted and boiling hot (use Plugra butter)	2 tablespoons chopped fresh tarragon	dash of cayenne
1 teaspoon salt	2 tablespoons heavy cream

`1`	Put the egg yolks, mustard, and lemon juice in a blender and add the butter in a slow steady stream; make sure the butter is very hot. Blend in the tarragon, cayenne, and salt. Add 2 tablespoons heavy cream. If you wish to have the sauce thicker, place a bowl over a pot of softly boiling water, and stir constantly with a whisk until thick.