TIP: In step 4, drape a towel over the pot and place the mixing bowl on top – the towel holds the bowl in place so you don’t have to.
Serves 4 INGREDIENTS 500g unsalted butter 4 shallots, finely chopped 2 tbsp fresh tarragon leaves* 4 black peppercorns*,
crushed 60ml white wine vinegar* 75ml sauvignon blanc or moscato 4 large egg yolks Salt, to taste Pepper, to taste DIRECTIONS 1 Melt the butter over medium heat. Set aside. 2 Combine the shallots, tarragon leaves, peppercorns, vinegar and white wine in another saucepan. Cook over medium heat for 5min to reduce it. Remove from heat. 3 Strain the shallot mixture into a mixing bowl and whisk in the egg yolks. 4 Continue whisking the mixture in the bowl over a pot of simmering water. Avoid direct contact between the water and bowl so the yolks don’t scramble. 5 Once the mixture is creamy with a mayonnaise-like texture, turn off the heat. 6 Continually whisking, drizzle in the melted butter, then salt and pepper, until smooth.
*Fresh tarragon and peppercorns are available at Cold Storage. The chef uses Don Marcello White Wine Vinegar, available in major supermarkets.