| | Directions | | Combine vinegar, wine, shallots, and peppercorns in a small saucepan. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes. At this point you should have about 3 tablespoons of mixture. Strain mixture and discard solids. Set liquid aside to cool. Combine egg yolks with the cooled liquid in the top of a double boiler. Place over simmering water. Cook while whisking for 5 minutes. Remove from heat. Whisk in butter 2 tablespoons at a time. Make sure butter is melted and whisked in before adding more. Stir in tarragon, salt and peppers. This is normally served over beef but can also be used as a sauce for vegetables, eggs, or seafood. |
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| Ingredients | | - |  | 1/4 cup white wine vinegar |
| - | | 1/4 cup dry white wine |
| - | | 1/4 cup shallots, finely minced |
| - | | 1 teaspoon black peppercorns, slightly crushed |
| - | | 3 egg yolks (or 4 small), slightly beaten (large) |
| - | | 1 cup butter |
| - | | 1 teaspoon dried tarragon |
| - | | 1/8 teaspoon salt |
| - | | 1/8 teaspoon red pepper |
| - | | 1/8 teaspoon black pepper |
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