Ingredients:

  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1 small shallot, minced
  • 2 tablespoons fresh tarragon, chopped and divided
  • 1/2 teaspoon black peppercorns, crushed
  • 3 large egg yolks
  • 1 cup unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper

Instructions:

  1. Combine vinegar, wine, shallots, 1 tablespoon tarragon, and peppercorns in a saucepan.
  2. Simmer over medium heat until the liquid reduces to about 2 tablespoons. Note: This concentrates the acid and aromatics.
  3. Strain the reduction through a fine mesh sieve into a small bowl, pressing on the solids.
  4. Melt the 1 cup unsalted butter in a small pot until it is bubbling and reaches 180°F.
  5. Place the 3 large egg yolks and the warm reduction into your blender.
  6. Pulse for 5 seconds until the mixture is pale yellow and slightly frothy.
  7. Turn the blender to its lowest setting and slowly drizzle in the hot butter in a thin, steady stream.
  8. Blend until the sauce thickens into a glossy, velvety consistency. Note: This usually takes about 30 to 45 seconds of continuous pouring.
  9. Stir in the remaining 1 tablespoon of fresh tarragon, the 1/2 teaspoon kosher salt, and the 1/4 teaspoon cayenne pepper.
  10. Taste and adjust seasoning, adding an extra drop of lemon or vinegar if it needs more zing.