Step 1

In a small skillet, add the shallots, vinegar, pepper and 1 TBSP tarragon leaves and bring to a boil over medium heat. Reduce heat to a simmer and cook until almost all of the liquid has evaporated. Remove from heat and place in a metal mixing bowl. Allow to cool.

Step 2

Meanwhile, fill a small saucepan with an inch or two of water. Bring to a boil over medium-high heat.

Step 3

To the cooled shallot mixture, add the egg yolks and 1 TBSP water. Whisk to combine.

Step 4

Place the metal bowl over the saucepan of boiling water and turn the heat down to low. Keep an eye to be sure the bowl isn’t touching the boiling water.

Step 5

Whisk the egg-shallot mixture until it begins to thicken, about 5-6 minutes.

Step 6

Gradually whisk in the butter, a splash at a time. Continue whisking until the sauce has emulsified.

Step 7

Remove from the heat and add the lemon juice and remaining 1 tsp. tarragon leaves. Season with salt, to taste. Serve.