Tool

• Immersion blender

• Tall liquid measuring cup

• Small saucepan

• Small fine‑mesh strainer

Ingredients

• ¼ cup dry white wine

• ¼ cup white wine vinegar

• 1 shallot, finely chopped

• 1 tablespoon chopped tarragon leaves

• 1 cup unsalted butter

• 3 large egg yolks

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 teaspoon fresh lemon juice

Direction

1. In a small saucepan, combine the wine, vinegar, shallot, and tarragon. Cook over medium heat for 8–10 minutes until reduced to about 2 tablespoons. Remove from heat and let infuse for 5 minutes.

2. Strain through a fine‑mesh strainer, pressing solids to extract all liquid.

3. Melt the butter in a measuring cup (microwave 75–90 seconds or melt on the stove). Let sit 5 minutes so the milk solids settle.

4. In a tall measuring cup, combine egg yolks, vinegar reduction, and salt. Blend with an immersion blender until smooth.

5. With the blender running on low, slowly stream in the warm clarified butter, leaving the milk solids behind. Add about ¾ cup total. Start with drops, then increase to a thin stream as it emulsifies.

6. Stir in lemon juice, pepper, and extra tarragon if desired. Adjust consistency with warm water, 1 teaspoon at a time, until pourable.

7. Serve immediately.

Notes

• Separate eggs cold: Yolks separate more easily when cold; then let them warm slightly before blending.

• Over‑reduced liquid? Add water until you reach 2 tablespoons.

• Clarified butter options: Melt on the stove or use melted ghee.

• Butter temperature: Hot butter (140–150°F) helps cook and thicken the yolks as you emulsify.

• Classic variation: Add chervil instead of tarragon, or a bit of parsley for brightness.

Nutrition

Calories: 473 • Carbs: 3g • Protein: 3g • Fat: 50g • Saturated Fat: 30g • Polyunsaturated Fat: 2g • Monounsaturated Fat: 13g • Trans Fat: 2g • Cholesterol: 260mg • Sodium: 307mg • Potassium: 121mg • Fiber: 0.4g • Sugar: 1g • Vitamin A: 1677IU • Vitamin C: 2mg • Calcium: 55mg • Iron: 1mg