INGREDIENTS 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes 3 tablespoons minced shallots Kosher salt and freshly ground black pepper 2 tablespoons Champagne vinegar or white wine vinegar 2 large egg yolks 1 tablespoon (or more) fresh lemon juice 1 tablespoon finely chopped fresh tarragon PREPARATION Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
You can also buy it in jars (premade), or powdered in pouches in the gravy/jus section.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
