Step 1

Make the reduction: Combine wine, vinegar, shallots, tarragon and peppercorns in a small saucepan. Simmer for 5 minutes or until liquid reduces to 2 tablespoons. Strain through a fine sieve into a heatproof bowl. Discard shallot mixture.

Step 2

Cook the sauce: Place the bowl containing the wine mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Add egg yolks. Use a balloon whisk to whisk for 2 minutes or until pale and frothy. Add butter, a few pieces at a time, whisking constantly after each addition, until the sauce is thick and velvety. Remove from heat. Stir tarragon. Season with salt and white pepper.