This classic French sauce brings together emulsified butter, egg yolks, and herbs.
Put vinegar, wine, shallots, dried tarragon, chopped tarragon stems, and peppercorns into a large skillet over medium-high heat and simmer until reduced to 2 tbsp., about 5 minutes. Strain the reduction through a fine sieve; set liquid aside. Finely chop the reserved tarragon leaves.Fill a medium pot with 2 inches of water and bring to a simmer over medium heat.
To create a double boiler, rest a large bowl over the medium pot so that the bottom is close to the water but not touching it. Add the wine reduction to the bowl, then stir in the egg yolks, butter, salt, and cayenne pepper, whisking constantly until a thick sauce has formed, about 2-3 minutes. Continue whisking while pouring in 1⁄4 cup warm water, until the sauce is smooth.Remove the bowl from the heat, stir in lemon juice and chopped tarragon leaves, and adjust seasonings.
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