2 tablespoons chopped green onions
2 tablespoons butter or margarine
½ cup dry white wine (Sauterne or Chardonnay)
½ teaspoon tarragon vinegar
¼ teaspoon crushed tarragon
1 can condensed cream of celery soup
2 egg yolks

In a saucepan cook onions and tarragon in butter until onions are tender. Add wine and vinegar; simmer a few minutes. Remove from heat and stir in soup and egg yolks. Cook over low heat, stirring constantly, until thickened. Makes about 1-2/3 cups. Serve over sliced cooked beef or steak.