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1
Chop sufficient tarragon leaves to measure 1 Tbsp..
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2
In a 2- to 3-qt pan over medium-high heat, bring white wine, vinegar, shallots, peppercorns, and remaining tarragon sprigs to a boil.
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3
Cook, stirring often, till liquid is reduced to about 1/3 c., about 10 min.
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4
Pour through a fine strainer into a bowl, pressing on solids to extract liquid (throw away solids).
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5
Meanwhile, in a 1- to 1 1/2-qt pan over low heat, heat all but 2 Tbsp.
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6
butter; keep hot.
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7
In a nonreactive bowl, with a whisk or possibly handheld mixer on high speed, vigorously whisk or possibly beat egg yolks till pale yellow and thick, about 5 min by hand.
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8
Add in 3 Tbsp.
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9
white-wine mix; whisk or possibly beat to combine.
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10
Add in remaining 2 Tbsp.
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11
solid butter.
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12
Nest bowl over a 3- to 4-qt pan of barely simmering water (bottom of bowl should not touch water).
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13
Whisk vigorously or possibly beat till butter has melted and mix has emulsified and thickened, about 3 min.
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14
Remove from over water.
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15
Whisking or possibly beating constantly, pour in hot melted butter in a very thin, even stream; sauce should become smooth and emulsified (see comments).
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16
Continue whisking or possibly beating till all butter is incorporated and sauce is creamy, 5 to 7 min.
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17
Add in minced tarragon and warm sauce; taste and add in more wine mix, more warm sauce, and salt if you like.
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18
If sauce is too cold for your liking, set bowl back over warm water and whisk just till hot to touch, no longer than 2 min.
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19
Serve at once.
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20
This recipe yields about 1 1/2 c..
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21
Comments: The egg yolks in this sauce are not fully cooked; if you are concerned about egg safety, use yolks from Large eggs pasteurized in the shell (available at some grocery stores).
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22
It's crucial to whisk constantly to create a stable emulsion in this sauce.
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23
If it curdles or possibly breaks, stop adding butter and whisk vigorously.
