Instructions: Combine the white wine, tarragon vinegar, shallots, parsley and peppercorns in a small saucepan and boil until reduced to 1/3 of the original amount. Cool.

Mix the egg yolks together in the top of a double boiler, place over simmering water and add vinegar mixture stirring constantly. Gradually add the melted European style butter, stirring continuously until the sauce has the consistency of whipped cream.

This recipe yields 4 servings;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.