Great with meats, poultry and seafood including swordfish, tuna, and snapper.

INGREDIENTS:

• 3 Tablespoons Charley Bigg's Maine Apple BBQ Sauce
• 6 egg yolks well beaten
  
• 1/2 cup dry white wine
  
• 1 Tablespoon of tarragon soaked in 1 tablespoon balsamic vinegar
  

PROCEDURESS:

1. Gently heat egg yolks over double boiler of boiling water. Stir consistently. Don't turn into scrambled. As eggs get gravy like add white wine slowly. Then add tarragon/vinegar mixture. Take off heat and stir in the CB's. Serves 6 people.