Ingredients

• ¼ cup white wine vinegar or tarragon vinegar
• ¼ cup white wine or vermouth
• 2 tsp. shallots, minced
• 1 T minced fresh tarragon
• 2 egg yolks
• ¼ lb. butter
• salt and pepper to taste
• juice of ½ lemon
• 1 T Minced parsley or chervil (optional)

Procedure

1. In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons. Cool slightly.
2. Beat in yolks until smooth. Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it. Whisk sauce until it begins to thicken.
3. Beat in butter, bit by bit. Before serving, add a few drops of lemon juice and parsley.

Sur La Table