Recipe by UnConundrum from the Thermomix Forum
1 shallot (small, quartered)
1 tsp. tarragon (dried)
3 Tbsp. white wine
1 Tbsp vinegar (tarragon or red wine)
pinch black pepper
120 g butter
3 egg yolks
2 Tbsp. lemon juice
1. Put shallot into the TM and pulse 5 times. 2. Add tarragon, vinegar, wine salt and pepper. Process at 100C at stir speed for 5 minutes with the cap off to allow evaporation.
3. Insert butterfly and add remaining ingredients. Process at 80C, speed 3 for 4 minutes.
4. Press through a fine sieve and serve