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  tomato paste
  1         tablespoon  water
  3                     egg yolks -- beaten
  1                cup  unsalted butter -- melted
                        Salt
                        Freshly ground black pepper

Preparation:

In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of tomato paste. 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.

Nutritional Information:

1884 Calories (kcal); 200g Total Fat; (94% calories from fat); 13g Protein; 13g Carbohydrate; 1134mg Cholesterol; 184mg Sodium