Serves 4-6 200g Unsalted Butter 10g Chopped Shallots 30ml Tarragon Vinegar Large sprig of chervil picked and chopped 3 Egg Yolks 5g Chopped Tarragon 6 Crushed Black Peppercorns
Method · Melt the butter and separate off the milky liquid and discard. Preserve the melted butter warm · Make a reduction with the shallots, peppercorns, chervil and tarragon stalks and vinegar · Place in a round bottom bowl over a Bain Marie of warm water · Add 10ml of cold water and whisk in the egg yolks until a thick ribbon consistency · Slowly whisk in the melted butter ensuring it is thoroughly emulsified · Pass the sauce through muslin or a fine chinois · Add the chopped tarragon, chervil and adjust the seasoning · Preserve warm - cannot be reheated or chilled