1 tablespoon white vinegar
1 dessertspoon fresh tarragon
4 black peppercorns
2 tablespoons water
3 egg yolks
4 ounces chilled butter, cut into small cubes
squeeze of lemon juice (only use fresh juice)
sea salt and white pepper, to taste

Place medium saucepan, 1/4 filled with water, over medium heat and bring to the barest simmer. Reduce heat to minimum required to maintain simmer.

In the meantime place vinegar, tarragon, peppercorns and water in small saucepan. Bring to simmer and allow to cook until reduced by half. Strain and set aside to cool.

When reduction is cool, place stainless steel or glass bowl over simmering water, ensuring that the bowl does not contact the water. This is very important as the sauce will split if the bowl is in contact with boiling water.

Place reduction in the bowl. Add egg yolks and, whisking constantly combine egg yolks thoroughly. Still whisking constantly, add butter cube by cube. This must be done slowly at first, incorporating each cube one by one, and all the time whisking.

As the sauce thickens, you can add a little more quickly. When sauce is at your desired consistency, add a squeeze of lemon juice and salt and pepper to taste.

Best served immediately but can be kept warm for 1/2 hour or so by removing from heat and placing a sheet of cling wrap or wax paper directly on the surface of the sauce and keeping in a warm place.

This recipe may sound complicated, but it is as easy as Bechamel or Mornay sauce. It's only attention to detail.

Submitted by: chefdave