INGREDIENTS
- ¼ cup white wine vinegar
- ½ cup dry white wine
- 3 sprigs tarragon leaves , minced
- 1 small shallot , finely chopped
- 1 tsp black peppercorns
- 2 egg yolks
- Kosher salt
- 1 ½ sticks (12 tbsp) unsalted butter
METHOD
- In a sauce pot add vinegar, wine, tarragon, black peppercorns and reduce to two tbsp. Strain liquid and use the back of a spoon to get every last drop. Cool liquid.
- Whisk egg yolks and vinegar reduction together in a stainless steel bowl over a double boiler. Slowly whisk in butter until all is incorporated and sauce has doubled in volume, add salt and remove from heat and serve.