Directions

1. Add butter to mixing bowl. Cook butter for 4 minutes / 230°F|110°C / speed 2 / stir. Transfer butter to a separate bowl and set aside.

2. Add your water, salt, peppercorn, vinegar and dried tarragon to the mixing bowl and reduce using the sauté mode for 4 minutes / 265°F|130°C. Once done, strain the reduction through a small sieve and rinse out the mixing bowl.

3. Add egg yolks and reduction to the mixing bowl. Insert the butterfly whisk. With the measuring cup removed, cook for 3 minutes / 230°F|110°C / speed 3 / stir. While the blade is turning, slowly add the reserved melted butter in a thin stream.

4. Finely chop the fresh tarragon then season with more kosher salt to taste. Mix for 20 seconds / speed 2 / stir. Transfer to a bowl and keep warm.

5. Enjoy your dish!