Makes about 3/4 cup Difficulty
3 Tbsp white wine vinegar 1 tsp finely chopped shallot 4 whole black peppercorns, crushed dash of dried chervil dash of dried tarragon 1 tsp fresh tarragon, snipped 1 Tbsp cold water 4 egg yolks 1/2 cup butter, softened salt
In a saucepan combine vinegar, shallots, peppercorns, dried tarragon and chervil. Bring to boil, reduce heat & simmer until reduced to half. Strain, discard solids, add cold water and set aside. Beat egg yolks in the top of a double boiler, (not over water). Slowly add herb liquid. Add 2 Tbsp of butter to the egg yolks and place over boiling water. Cook and stir until butter melts and sauce begins to thicken. Add remaining butter 2 Tbsp at a time, stirring constantly. Cook and stir until the sauce is the consistency of thick cream. Remove from heat. Stir in fresh tarragon. Season with salt to taste.