This recipe was designed for the All-Clad Prep & Cook.

Place 2 peeled shallots and 30 tarragon leaves in the bowl fitted with the ultrablade knife. Mix on Turbo for 10 seconds.

Replace the ultrablade knife with the mixer and add ¼ cup white wine and 2 ½ Tbsp. vinegar. Launch at speed 3 at 200°F for 15 minutes.

Once the shallots are cooked, replace the mixer with the whisk and add ¼ cup water, 4 egg yolks and ¾ cup chopped butter. Season with salt and pepper. Launch the sauce program at speed 6 at 160°F for 8 minutes, with the stopper on.