3

Tbs

White vinegar

3

Tbs

White wine

2

Tbs

Finely-chopped shallots

1

Tbs

Finely-chopped parsley

1

Tbs

finely-chopped tarragon

10

Peppercorns; crushed

1

Tbs

Water

1

cup

Unsalted butter; melted - I like to use clarified butter

3

Egg yolks

salt and pepper to taste

1

In a saucepan, combine the vinegar, wine, peppercorns, shallots, parsley, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Let cool.

2

Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes.

3

In a steady stream, add the butter until the sauce thickens.

4

Season with salt and pepper to taste.