1/2 cup of dry white wine
3 whole black peppercorns
2 sprigs of fresh tarragon
3 large egg yolks
1 tablespoon of freshly squeezed lemon juice
2 sticks unsalted butter, melted, still warm
2 teaspoons minced tarragon
Pinch of Cayenne pepper (about 1/8 teaspoon)
Salt & Pepper to taste
In a small skillet cook the wine, peppercorns & Tarragon sprigs over medium heat to reduce, about 5 minutes. Strain, discard the solids.
Blend the egg yolks, lemon juice, and the above strained mixture in a blender until smooth and frothy, 10-15 seconds.
With the blender running slowly drizzle half of the butter in, blend for about 1 1/2 -2 minutes, until thick. Add 2 teasppons of the hot water, add the remaining butter slowly, while blending. Can blend in more hot water until the mixture coats the back of a spoon. Add in the minced tarragon, cayanne , salt & pepper to taste before serving.