- 1/4 cup White wine vinegar
- 1 ea Small shallot - peeled and minced
- 1/2 tsp Black pepper freshly ground
- 1 tbsp Fresh tarragon - finely chopped
- 1 tsp Fresh tarragon - finely chopped
- 2 ea Egg yolk
- 12 tbsp Butter unsalted
- Kosher salt - to taste
- Lemon juice - a few drops
- Put the vinegar, shallots, black pepper and 1 tbsp of tarragon in a small saucepan and set over medium heat. Bring just to a boil then reduce to a simmer until only a few tablespoons of liquid remain (approx 5 minutes). Remove from the heat and set aside to cool.
- Add a couple of of inches of water to a small saucepan and bring to a boil.
- Add the cooled shallot/tarragon mixture to a metal mixing bowl. Add a tablespoon of water and the egg yolks and whisk until fully blended.
- Turn down the heat under the boiling water to the lowest setting and place the metal bowl over the top, being sure the bowl does not touch the water. Continue whisking the yolks until they thicken. This will take 5 to 7 minutes. You should end up with double the volume of the egg yolks.
- Slowly add in the melted butter a tablespoon at a time whisking slowly to emulsify the mixture. Lift the bowl from time to time to make sure the yolks do not overcook. season with salt and pepper and for a touch of sharpness a splash of lemon juice. If the sauce is too thick add a splash of hot water. Add the remaining tarragon, stir in and serve.
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