If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1/4 cup vermouth or white wine - 1/4 cup white wine vinegar - 2 tablespoons shallots, minced - 3 tablespoons fresh tarragon, chopped, divided - Kosher salt and coarsely ground pepper - 3 large egg yolks - 1/2 cup butter, melted
Ingredients
Put vermouth (or wine if using), the vinegar, shallots and 1/2 of the tarragon in a small pan and bring to a boil then turn down and let reduce down to 2 or 3 tablespoons
Put into a blender, and when cool add the egg yolks and blend on medium speed about 30 seconds
Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter and then turn up speed until everything is mixed and thickened
Taste, seasoning to your liking with salt & pepper
Serve
Directions
In the microwave on 50% power for about 10 seconds at a time, stirring in between until warm
Or on the stove, stirring a lot over low heat and pulling the pan away from heat every few seconds to keep from overheating
In the top of a double boiler or in a bowl set over a pot of simmering water, stirring often until just warm
