In a saucepan
, combine the vinegar, wine, peppercorns
, tarragon, and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of tomato paste. 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.