Instructions: To make sauce: In a double boiler (or heatproof bowl set over, but not touching, a saucepot of simmering water), combine shallot, tarragon, and vinegar. Cook 5 minutes, until most of the vinegar has evaporated. Whisk in egg yolk mixture.

Whisk continuously until egg yolks have thickened, about 5 minutes. Whisk in butter gradually, piece by piece, until incorporated (sauce should have the texture of mayonnaise). Remove from heat. Season to taste with salt and pepper.

This recipe yields 8 servings.

Description: "This sauce is basically a tarragon-infused Hollandaise. It is rich, easy, delicious and perfect with roasts or over vegetables."

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