- Put the tarragon, shallots, pepper, vinegar and 1 tbsp of water into a small pan and boil rapidly until reduced to 1 tbsp.
- In another small pan, clarify the butter by melting it and pouring off the golden clear part, leaving the milky solids behind in the pan.
- Put the egg yolks and 2 tbsps water into a bowl set over a pan of simmering water, making sure that the bowl is not touching the water. Whisk vigorously until the mixture is voluminous and creamy. Then remove the bowl from the pan and gradually whisk in
the warm clarified butter. Stir in the tarragon and shallot reduction and salt.
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