Cook egg yolks in top of a double boiler over simmering water on medium
heat, whipping constantly until tripled in volume. Remove from heat and
whip in butter, a little at a time, until all is used. In a separate
saucepan, combine vinegar, tarragon, shallots and peppercorns and cook
until reduced by at least half. Strain the reduction into the egg mixture,
squeezing the tarragon to extract all the liquid. (There should only be a
small amount, about 1 tablespoon.) Stir until well blended. Place container
in a pan of warm, not hot, water until serving time.
CHE
MONTROSE, HOUSTON.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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