This can be made in advance; store in an airtight container in the refrigerator. Reheat before serving.
1 tablespoon extra-virgin olive oil
1 shallot, minced
3 tablespoons sherry vinegar
2 teaspoons whole-grain mustard
2 tablespoons whipping cream
2 teaspoons chopped fresh tarragon
Sea salt to taste
Freshly ground pepper to taste
How to Make It
Heat olive oil in a sauté pan over medium heat. Add shallot, and cook, stirring constantly, about 1 minute or until tender. Add vinegar, and reduce slightly, about 30 seconds. Remove pan from heat, and slowly whisk in mustard and cream until well blended. Stir in tarragon, and season with sea salt and pepper. Drizzle warm over poached eggs.