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1
In a small saucepan, gently melt the butter, over low heat, and bring to a simmer.
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2
As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter.
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3
Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan.
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4
This is clarified butter!
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5
Wow-who knew?
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6
In a small saute pan combine the vinegar, white wine, peppercorns and shallots.
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7
Cook over medium heat until the liquid has almost all evaporated.
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8
Remove from the heat, add 1 large ice cube and let it melt.
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9
Strain the mixture through a fine mesh strainer into a medium-sized metal bowl.
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10
Add the 3 egg yolks and whisk vigorously to combine.
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11
Put the metal bowl over a saucepan of barely simmering water.
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12
Whisk the eggs until fluffy, about 5 minutes.
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13
While whisking slowly drizzle in the clarified butter.
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14
Start with a couple drops at a time.
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15
If the eggs seem to be cooking too quickly, remove the saucepan from the heat.
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16
The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess.
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17
Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne.
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18
Season with kosher salt, to taste.
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19
The sauce should be very full flavored, foamy and delightfully yellow.
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20
Serve on a big fat steak and call yourself a superstar!
