Instructions

Chop finely shallots, cook them on medium heat together with wine and vinegar until soft.
Add estragon, salt and pepper. Reduce heat to low, add whisked egg yolks and continue stirring for another minute.
Add butter, whisk well. Cook for 3 minutes, do not let this mixture boil.
Remove from heat, let cool completely, refrigerate. It can be stored up to a week.

This is a recipe by

Tatyana Zinchenko