Combine the white wine, tarragon vinegar, shallots,
parsley and peppercorns in a small saucepan and
boil until reduced to 1/3 of the original amount.
Cool. Mix the egg yolks together in the top of a
double boiler, place over simmering water and add
vinegar mixture stirring constantly. Gradually add
the melted European Style Butter, stirring
continuously until the sauce has the consistency of
whipped cream.