Tomato and Peach Salad with Béarnaise Dressing

Instructions

1. 1

   In a glass measuring cup, combine the vinegar, pepper, shallot and tarragon. Heat in the microwave oven for 30 seconds or until the mixture starts to boil. Let cool. Remove the tarragon.

2. 2

   In a bowl, whisk together the egg yolks, mustard, salt and vinegar mixture.

3. 3

   Slowly drizzle in 1/3 of the oil, drop by drop, whisking constantly.

4. 4

   When the emulsion starts to resemble mayonnaise, drizzle in the remaining oil while whisking. Adjust the seasoning. Refrigerate.