3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon tomato paste
1 tablespoon water
3 egg yolks, beaten
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon,
and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon.
Add 1 tablespoon of tomato paste. 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
Yield: about 1 cup