3/4 Tablespoon Tarragon,dries
1/2 shallot, trimmed, cut into pieces
½ tsp whole black peppercorns
2 tbsp white wine vinegar
2 tbsp dry white wine
3 egg yolks
1 pinch salt
150 g unsalted butter, cut into cubes, softened
Place tarragon, shallot and peppercorns into mixing bowl and chop 6 sec/speed 8. Scrape down sides of mixing bowl with spatula.
Insert butterfly whisk. Add white wine vinegar, dry white wine, egg yolks, salt and unsalted butter and heat 5min/80°C/speed 1. Sauce will thicken and emulsify during cooking. Remove butterfly whisk. Serve immediately.
Adapted from the cookidoo recipe