Anonymous Fri Oct 07 11:35:01 2005

12 oz. butter

1/2 cup tarragon vinegar

juice of

1 lemon

peppercorns, crushed, to taste

3 egg yolks

2 oz. heavy cream

Clarify butter; serve warm. Heat vinegar, lemon juice and peppercorns in saucepan; reduce. Transfer to steel bowl; let cool. Add egg yolks; beat well. Place over hot-water bath; beat until thick and creamy. Remove from heat. Slowly beat in clarified butter. Lightly whip cream; fold into sauce.