INGREDIENTS:
7 tbsp white wine
3 tbsp tarragon vinegar
1 shallot, cut,minced
1 tsp fresh tarragon, coarsely chopped
3 peppercorns, coarsely crushed
4 egg yolks
3/4 cup melted butter
salt
cayenne pepper
1 tsp finely chopped tarragon
1 tsp finely chopped parsley



HOW TO MAKE:
1. Heat the white wine with vinegar, shallot, tarragon and pepper and let simmer for 2 minutes. Strain and set aside to cool.
2. Whisk the yolks with white wine in a double boiler until frothy.
3. Remove the sauce from the heat and gradually whisk in the melted butter.
4. Season with salt, cayenne pepper and fresh herbs.