|Tarragon vinegar||2 Tablespoon|
|Coriander leaves||3 Tablespoon, crushed|
|Freshly ground black pepper||1 Dash|
|Butter||1⁄2 Cup (8 tbs), melted and cooled to room temperature (1 Stick)|
Combine vinegar, tarragon, shallots and pepper in small saucepan.
Over medium heat, cook and stir until vinegar evaporates and shallots soften.
Blend yolks and water in cup; add to shallots, stirring constantly over low heat until mixture thickens.
Remove from heat.
Add butter gradually, stirring briskly after each addition until blended.