Ingredients
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon plus 1 teaspoon chopped fresh tarragon divided
- 3 large egg yolks
- 1/2 cup unsalted butter melted
- Kosher salt to taste
Instructions
- Combine white wine, white wine vinegar, shallot, black pepper, and 1 tablespoon of tarragon in a saucepan. Simmer until reduced to about 2 tablespoons.
- Strain the reduction through a fine mesh sieve into a bowl, pressing to extract flavors, and let cool.
- In a heatproof bowl, whisk egg yolks until pale. Add the cooled reduction. Place bowl over a pot of simmering water (double boiler) and whisk continuously, adding melted butter gradually, until sauce thickens.
- Remove from heat, stir in the remaining tarragon, season with salt to taste, and serve immediately.
