Recipe courtesy of Emeril Lagasse
20 min
20 min
about 1 cup


  • 1 tablespoon chopped tarragon
  • 1 tablespoon water
  • 3 egg yolks
  • 1 cup unsalted butter, melted
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped parsley leaves
  • 3 tablespoons white vinegar
  • 3 tablespoons white wine
  • 10 peppercorns, crushed
  • 2 tablespoons finely chopped shallots


In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.

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