INSTRUCTIONS
1
Add vinegar, shallot, black pepper, and 1 Tbsp tarragon in a small saucepan set over medium heat.
2
Bring to boil and reduce heat to a simmer until there are only a few tablespoons of liquid left, about 5 minutes. Remove from heat and set aside to cool.
3
In a separate pan, melt butter and keep hot (180°F).
4
In a bowl, process egg yolks in blender or with immersion tool. Slowly add cooled shallot mixture.
5
While slowly blending, add melted butter and process until mixture is emulsified and creamy.
6
Season to taste with salt, pepper, and a splash of fresh lemon juice.
