1 Servings
1/2 c white wine
2 T tarragon vinegar
1 T shallots, finely chopped
2 peppercorns, crushed
2 sprigs of tarragon, chopped
1 sprigs of chervil, chopped
3 egg yolks
3/4 c butter, melted
Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by
half. Allow it to cool. Beating briskly while over hot water, add a
third at a time the eggs and butter. Beat steadily as the sauce
thickens.
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