Makes about 250ml
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Cut unsalted butter into cubes, then bring to room temperature.
Put shallots, tarragon sprigs, peppercorns, white wine and tarragon vinegar into a saucepan.
Heat over medium to high heat and reduce liquid until 80ml remains.
Put egg yolks in a bowl that will sit comfortably over a saucepan.
Strain the tarragon reduction and pour over the egg yolks, whisking to incorporate.
Put the bowl over the saucepan of barely simmering water and start whisking. As it approaches the point at which it is fully cooked, the mixture will start to thicken by doubling or tripling in size.
Once the sauce is thick, start adding three to four cubes of butter at a time, whisking to incorporate.
When all the butter is incorporated, remove the bowl from the heat, add the chopped tarragon and check the seasoning.
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