Ingredients
2 tablespoons minced shallots
good pinch of tarragon
good pinch of chervil
1/2 cup dry white wine
3 egg yolks
1/4 pound excellent quality butter
Preparation
Bring the shallots, tarragon, chervil, and wine to the boil and reduce by half. Beat in 3 egg yolks one at the time and then add the butter piece by piece. Make sure that each piece of butter is completely melted before adding the next. Whisk over low heat until the sauce reaches the desired thickness.
