Combine wine, vinegar, tarragon, shallots and
pepper in saucepan; bring ingredients to a boil and cook rapidly until
almost all the liquid disappears.
In a small saucepan, heat butter until it bubbles. Do not allow butter
to brown! Place egg yolks, lemon juice, salt and cayenne in blender
or food processor. Cover and pulse at high speed. Gradually add hot
butter while blending at high speed. Add herb mixture, cover and blend
on high speed four seconds. Serve immediately.
|
