Ingredients
2 shallots, finely chopped
1/2 cup white wine
1/2 cup champagne vinegar
4 1/2 teaspoons chopped fresh tarragon
Salt and freshly ground pepper
4 large egg yolks
2 tablespoons water
2 sticks cold unsalted butter, cut into small pieces
1 1/2 teaspoons chopped fresh chervil
Preparation
Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool.
In another saucepan, beat egg yolks with 2 tablespoons water over low heat until they become thick and foamy, 2 to 3 minutes. Add butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume.
Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine.
