1. In a sauce pot add vinegar, wine, tarragon, black peppercorns and reduce to two tbsp. Strain liquid and use the back of a spoon to get every last drop. Cool liquid.
  2. Whisk egg yolks and vinegar reduction together in a stainless steel bowl over a double boiler. Slowly whisk in butter until all is incorporated and sauce has doubled in volume, add salt and remove from heat and serve.

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