- 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
- In small saucepan, mix vinegar, wine & herbs.
- Simmer & reduce till only 1-2 tbsp.
- Remove from heat & cool.
- Then add egg yolk/water mix.
- Heat over very low flame or in double boiler, beating with a wire whisk.
- As soon as yolks begin to thicken, add butter, a little at a time, continuously whipping.
- When sauce is smooth and thick, strain through a sieve.
- Just before serving add some chopped fresh tarragon & chervil.
- Season with cayenne or paprika and a dash of lemon juice, if desired.
- Serve over grilled meats & fish. A classic with filet mignon.
Credit: From ‘The Art of French Cooking’ by the Great Chefs of France 1962