Ingredients
| 1/4 cup | white wine | | 2 tbsp. | tarragon vinegar | | 1 tbsp. | finely chopped shallots | | 2 | white peppercorns, crushed | | 2 sprigs | tarragon, chopped | | 1 sprig | chervil, finely chopped | | 1 sprig | parsley, minced | | 3 | egg yolks | | 3/4 cup | melted butter | | Seasoning, to taste |
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Instructions
Combine first 7 ingredients in the top of a double boiler; cook over direct heat until reduced by half. Allow to cool. Then, beating briskly over hot water add alternately last 3 ingredients a little at a time. Beat steadily so they are well combined. When you have added all the butter, the sauce should have the consistency of a Hollandaise sauce.
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