Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  white vinegar
  3        tablespoons  white wine
  10                    peppercorns -- crushed
  2        tablespoons  shallots -- finely chopped
  1         tablespoon  tarragon -- chopped
  1         tablespoon  water
  3                     egg yolks
  1                cup  unsalted butter -- melted
                        Salt
                        Freshly ground black pepper
  1         tablespoon  parsley leaves -- finely chopped

Preparation:

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.

Nutritional Information:

1871 Calories (kcal); 200g Total Fat; (95% calories from fat); 12g Protein; 10g Carbohydrate; 1134mg Cholesterol; 55mg Sodium