Step 1: In sauce pan, simmer while stirring wine, vinegar, and bullion, reducing to 1 Tbsp, then cool.
Step 2: Place reduced and cooled wine/vinegar sauce, egg yolks, dry mustard, tarragon, and pepper into emersion blender carafe.
Step 3: Blend with emersion blender.
Step 4: Melt butter and add onions, cooking till onions are transparent.
Step 5: While hot, immediately add butter to carafe while blending with emersion blender. This will cook eggs without curdling.
Step 6: To reheat, stir constantly in double-boiler.
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