12 oz Tarragon leaves
5 oz Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon Freshly ground white pepper
1 tablespoon Salt
2 Sprigs of parsley
1 Medium onion, finely chopped
1/2 c Red wine vinegar
2 c Vegetable oil
1 c Chicken consomme
2-1/2 lb Mayonnaise
Place all ingredients except the oil, consomme, and mayonnaise in a blender and mix at high speed. Empty into a bowl. Slowly mix in the consomme and oil. When the mixture reaches the consistency of a loose puree, add the mayonnaise a little at a time, beating constantly with a wire whisk. Chill and serve.
Makes 2 quarts