- 1 bottle white wine
- 3 tbsps chopped fresh tarragon, divided
- Juice on one lemon, divided
- 6 egg yolks
- 1 pound butter, melted
- Salt and pepper to taste
In a sauce pan reduce wine with 1 tablespoon chopped tarragon to 1/4 cup of liquid.
Remove from heat and set aside.
Wipe out the inside of the top bowl of double boiler with lemon juice and a towel. Over medium heat, whisk the reduction and egg yolks until they triple in volume and begin to ribbon. Remove from heat and add half of the lemon juice, drizzle in butterm, and then add rest of lemom juice. Then add in tarragon and salt and pepper to taste.