Ingredients

1/4 cup Dry white wine

1/4 cup White vinegar

2 Shallots, chopped

4 Peppercorns, crushed

3 Egg yolks

3/4 cup Butter (6oz (170g))

1/2 tsp Salt

1/2 tsp Dried tarragon leaves

1/2 tsp Finely chopped parsley

Method

In a small heavy saucepan combine wine, vinegar, shallots and peppercorns.

Cook over brisk heat until liquid is reduced to approximately 2 tbsp.

In top of double boiler, combine egg yolks, 1 tbsp butter, salt, and tarragon.

Strain liquid from saucepan through a fine sieve into top of double boiler.

Mix well.

Place top over hot (but not boiling) water and cook, whipping constantly, until creamy.

Gradually add remaining butter cut into small pieces, whipping constantly until smooth and well blended.

Add parsley.

Serve warm (not hot).

Cooks Comments and Tips

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