| 1.0 tsp | Tarragon, dried |
| 3.0 TBSP | Wine, White |
| 1.0 TBSP | Vinegar, Tarragon |
| 1.0 pinch | Pepper, Black, or to taste |
| 1.0 each | Shallots, small, quartered |
| 0.25 lb | Butter |
| 3.0 each | Egg Yolks |
| 1.0 TBSP | Lemon Juice |
| 1.0 pinch | salt |
Thermomix
Put the shallot into the TM and pulse 4 times
Add the wine, vinegar tarragon and salt. (Can substitute 2 tsp. fresh tarragon).
Process in TM at 100C, stir speed, cap off, for 5 minutes.
Reduce to about 1 Tablespoon.
Allow TM to cool a bit.
Insert butterfly. Add remaining ingredients.
Process at 60C, speed Till thickened. If made in advance, you can hold sauce at 60C with butterfly at speed 2 for an hour or so.
Press through a fine sieve and serve.