Instructions: Heat oven to 300 degrees. Rub tomatoes with oil and thyme; season to taste with salt and pepper. Place on a baking sheet and roast for 30 minutes; remove from heat and allow to cool. Meanwhile, in a small saucepan, combine shallots, tarragon, vinegar, white wine and peppercorns. Bring to a boil. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons. Remove from heat and strain into a small bowl.

Place 2 cups water in a saucepan over medium-high heat and bring to a simmer.

Remove skins from tomatoes and finely chop flesh. In a stainless steel bowl, combine chopped tomatoes and egg yolk. Place over simmering water and whisk until frothy and warm. While constantly whisking, slowly add clarified butter until it is incorporated. Add strained tarragon reduction, Worcestershire sauce, Tabasco and lemon juice. Season with salt to taste. Serve warm.

Note: To clarify butter, melt butter over very low heat until liquefied.

Allow to sit at room temperature until the white milk solids have settled to the bottom. Pour the clear yellow (clarified) butter into a clean container; discard the milk solids.

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