Place shallots, tarragon, vinegar and wine on medium heat and boil until reduced to about 2 tablespoons of liquid.
Set up a double boiler arrangement with a Pyrex bowl and a saucepan. Place the egg yolks in the bowl and whisk in the reduced vinegar. Place bowl in pan of simmering water and cook, whisking continually, until mixture thickens - about five minutes.
Remove from heat and very slowly whisk in clarified butter. Whisk in salt and pepper to taste.
Makes 6 servings.
