Ingredients
1 big shallot
1.5 stick butter
3 egg yolks
tarragon
white wine
vinegar
Preparation
cook shallots in tarragon in wine and vinegar until slightly reduced (a couple tablespoons of liquid), add egg yolks and start adding butter slowly, stirring CONSTANTLY. Keep stirring, adding butter one piece at a time. Once sauce starts to thicken and coat back of spoon, take off heat, transfer to bowl and stir until cooled
