Ingredients

• 3 oz. vinegar
• 3 oz. white wine
• 2 shallots, minced
• 1 tbsp. fresh tarragon
• 1tbsp. fresh chervil
• sprig of thyme
• 1 bay leaf
• salt & pepper
• 5 large egg yolks mixed with 1 tbsp. water
• 1 lb. butter, melted

Steps

1. In small saucepan, mix vinegar, wine & herbs.
2. Simmer & reduce till only 1-2 tbsp.
3. Remove from heat & cool.
4. Then add egg yolk/water mix.
5. Heat over very low flame or in double boiler, beating with a wire whisk.
6. As soon as yolks begin to thicken, add butter, a little at a time, continuously whipping.
7. When sauce is smooth and thick, strain through a sieve.
8. Just before serving add some chopped fresh tarragon & chervil.
9. Season with cayenne or paprika and a dash of lemon juice, if desired.
10. Serve over grilled meats & fish. A classic with filet mignon.

Serves: 10-12

Credit: From ‘The Art of French Cooking’ by the Great Chefs of France 1962