Enjoy This Recipe Courtesy of Chef Les Kincaid
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon minced shallots
1 tablespoon minced fresh tarragon
Salt and pepper
3 large egg yolks
2 tablespoons cold sweet butter
1/2 to 2/3 cup melted sweet butter
2 tablespoons minced fresh parsley or tarragon
In small saucepan combine vinegar, wine, shallots, and tarragon and simmer over moderately heat until reduced to 2 tablespoons of liquid.
Cool and strain through a fine sieve.
In the top of double boiler or a heatproof bowl whisk the egg yolks until they become thick and sticky. Whisk in the reduced vinegar mixture, salt and pepper. Add 1 tablespoon of the cold butter. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.
Immediately remove from pan or bowl from heat and whisk in 1 tablespoon of the remaining cold butter to cool the yolk mixture and stop the cooking.
While whisking the yolk mixture gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter.
Season the sauce to taste with chopped herbs, salt and pepper. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.
Yield: 1 to 1 1/2 cups sauce