Yield: 1 1/2 cups
|¼ cup||Vinegar, White Wine|
|¼ cup||Wine, White Vermouth|
|1 tablespoon||Tarragon, fresh; minced|
|1 tablespoon||Shallots; finely chopped|
|⅛ teaspoon||Peppercorns, White: freshly ground water|
|2 tablespoons||Parsley, fresh; minced|
In a heavy saucepan (not aluminum) place the vinegar, wine, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears. Add the water. Let cool, strain through a fine sieve into a saucepan and beat in 3 egg yolks, added one at a time, beating well after each addition and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise. In another saucepan, melt the butter. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture. Beat in parsley and paprika. Sauce should be warm, not hot.
Serve with grilled meats, poultry, fish, elephants.