Heavenly on grilled steak and fish. Substituting fresh mint for the tarragon makes a Paloise Sauce, but parsley, basil, thyme, chives, or sage may also be used.

Pick the leaves from:

Chop the leaves and set aside. Place the stems in a small saucepan and add:

Bring to a simmer and simmer, uncovered, until reduced by two-thirds. Discard the tarragon stems and reserve the liquid and shallot mixture. Melt in a small saucepan over low heat:

Keep warm. Place in a large stainless steel bowl or the top of a double boiler:

Off the heat, whisk the egg mixture until light and frothy. Place the bowl or the top of the double boiler over barely simmering water and whisk until the eggs are thickened, 3 to 5 minutes, being careful not to let the eggs get too hot. Remove the bowl or pan from the heat. Whisking constantly, very slowly add the melted butter, leaving the white milk solids behind in the pan. Whisk in the reserved tarragon leaves and the reduced liquid and shallot mixture gradually, to taste. Season to taste with:

If the sauce is too thick, thin it with a few drops of the reserved liquid or warm water. Serve immediately or keep warm for up to 30 minutes by placing the pan or bowl in warm water.