In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.
2
Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler or heavy pot, set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat.
3
Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.
