In a small saucepan, combine the wine, vinegar, parsley 2 sprigs of the tarragon, shallot and peppercorns. Bring to a low simmer for 15 minutes.

Pour the mixture through a fine mesh sieve, pressing out all of the liquids from solids. Discard the solids and let the liquid cool slightly, approximately 5 minutes.

Meanwhile, remove the leaves off the last tarragon spring and finely chop them, discarding the steam. Set aside chopped tarragon.

In a shallow bowl, combine the egg yolks and salt. When the liquids are cooled, pour them in as well.

Using an immersion blender, combine the egg yolks and liquids, then slowly and steadily, pour in the melted clarified butter until the sauce thickens.

Add the tomato paste. Fold in the remaining chopped tarragon by hand with a spatula. Serve immediately or heat gently in a double boiler, whisking the whole time.

If you've tried this recipe, come back and let us know how it was in the comments or star ratings.