> 1 tbsp chopped shallot
> 4 large egg yolks
> 2 tbsp water
> 1 tbsp lemon juice
> 2 tbsp chopped tarragon
> 1/8 tsp kosher salt
> 16 tbsp melted butter, cooled to room temperature
Add 1 Tbsp. butter to a skillet and sauté the shallots until softened, about 3-4 minutes. Set aside.
Add the yolks, water, lemon, shallots, and salt to a blender.
Blend the ingredients until smooth, then slowly add the butter in a thin stream until an emulsion forms.
Fold in the tarragon.
Transfer to a serving dish and serve immediately.