Ingredients
- 3 1/2 tbsp vinegar
- 8-9 oz butter
- 1 shallot, chopped finely
- 2 tbsp fresh chopped chervil (or use 1 tbsp if dried)
- 2 tbsp fresh chopped tarragon (or use 1 tbsp if dried)
- Pepper corns
- 3 egg yolks
Preparation
Step 1
In a large saucepan, add the vinegar, chopped shallot, half the fresh tarragon, half the freshly chopped chervil and a generous grind of black pepper. Place on medium heat and reduce until almost dry. There should be approx 1 tbsp of liquid left.
While that’s reducing, cut up the butter in small pieces, set aside.
Once the reduction is ready (almost dry) add 1 tbsp of cold water. Place saucepan over your lowest heat possible not to scramble the eggs, or if concerned, use a double boiler. Whisk vigorously until the yolks and reduction reach a lighter colour creamy consistency. This should take approx 3 to 5 minutes.
Add the butter as you whisk two pieces at a time until melted, repeat process until all the butter is used.
Add the remaining chopped tarragon and chervil and mix well. Use immediately.
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