In a small pot combine the vinegar, water, tarragon, onion, garlic, bay leaves and peppercorns. Place over the simmering water and whisk continuously until the eggs start to cook. Once the eggs start to come away from the side of the bowl. Turn the heat off and whilst still whisking slowly pour in the melted butter, leaving the white butter milk behind. Add in the Worcestershire, season with salt, pepper and finally the remaining leaves of tarragon which has been chopped.

Source: New Zealand Herald November 13, 2021 23:56 UTC