Ingredients

  • 2/3 Cup White-Wine Vinegar
  • 1 Shallot, minced
  • 1 1/2 tsp. Tarragon, Dried
  • 4 Large Egg Yolks
  • 1 Stick Butter, Melted
  • Salt

Instructions

  1. In a small saucepan bring vinegar, shallot, and tarragon to a boil. Remove from pan.

  2. In the same pan. Add egg yolks and 2 Tbsp. water. Cook over low heat, whisking until the mixture becomes thick.

  3. Whisk in butter very slowly. About the size of a piece of butter. Add remaining butter.

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