1/4 cup Lapinette Cidre Brut
1 minced shallot
1/2 tsp black pepper
1 1/2 tbsp chopped tarragon
2 egg yolks
12 tbsp melted unsalted butter
salt to taste
Bring cider, shallots, pepper and 1/2 of the tarragon to a boil in a small saucepan then reduce heat to a simmer. Set aside to cool after 5 minutes.
Fill a saucepan with an inch of water and bring to a boil.
Put the cooled cider and shallot mixture into a metal bowl and whisk in the egg yolks.
Put the bowl on top of the saucepan (make sure it doesn't touch the water) and turn down to the lowest setting.
Whisk for about 5 minutes to thicken and then slowly beat in the butter to emulsify.
Remove from the heat. Season with salt, add the rest of the tarragon and serve over asparagus or poached eggs.