Anonymous Fri Oct 07 11:21:31 2005

1 oz. shallots, pared, chopped

1/2 oz. tarragon stems and leaves

6 peppercorns, crushed

1/2 oz. white wine vinegar

3 egg yolks

6 oz. clarified unsalted butter

salt, cayenne pepper, to taste

2 oz. tomato paste

Place shallots, tarragon stems, peppercorns and vinegar in stainless-steel bowl. Holding over heat, heat to boiling. Strain; reduce to essence. Let cool. Add egg yolks; whisk over low heat until mixture becomes thick and creamy. Gradually add clarified butter. Season with salt and cayenne. Strain through cheesecloth. Chop tarragon leaves; add with tomato paste to sauce.