3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
1 tablespoon finely chopped parsley leaves
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and
tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1
tablespoon of water. Add the egg yolks and whisk, over low heat, until
frothy, about 3 to 4 minutes. In a steady stream, add the butter until
the sauce thickens. Season with salt and pepper. Strain the sauce through
a chinois and set aside. Garnish with the parsley leaves
Yield: about 1 cup