| 2 | shallots |
| 10 g | tarragon |
| 5 g | chervil |
| 1 | bay leaf |
| 1 tsp | mustard seed |
| 1 tsp | black peppercorn |
| 80 ml | white wine |
| 1 tbsp | white wine vinegar |
| ½ tbsp | sugar |
| 250 g | butter |
| 4 | egg yolks |
| salt |
Slice unpeeled shallot into large pieces. Pluck and finely chop half the tarragon and all of the chervil. To a saucepan, add bay leaf, remaining whole tarragon leaves, mustard seed, peppercorns, white wine, white wine vinegar, sugar, salt, to a pot and bring to boil, then keep simmering until reduced by half.
Add butter to another saucepan and let melt. Set up a double boiler over simmering water, add strained vinegar mixture and egg yolks. Whisk vigorously until thickened and doubled in volume. Slowly add in butter and keep stirring until silky.
Remove from heat, stir in chopped herbs and serve with red meat, fish, asparagus, and more! enjoy!
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