Ingredients
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 1 shallot, finely minced
- 2 tbsp chopped fresh tarragon, divided
- ½ tsp cracked black peppercorns
- 3 large egg yolks
- ¾ cup unsalted butter, melted and warm
- Salt to taste
- Pinch cayenne pepper
Method
- Simmer the vinegar, wine, shallot, half the tarragon and the peppercorns in a small saucepan until only about 2 tablespoons of liquid remain. Strain and cool slightly.
- Whisk the reduction and yolks in a heatproof bowl over barely simmering water until thick and foamy and the yolks reach 160°F.
- Take the bowl off the heat and whisk in the warm butter a few drops at a time, then in a thin stream, until the sauce is thick and glossy.
- Stir in the remaining tarragon, salt and cayenne. Serve warm.
Notes
If the sauce breaks, whisk a tablespoon of hot water in a clean bowl and slowly whisk the broken sauce into it.
Hold it in a warm thermos for up to an hour for service.