1 tsp. chopped shallots
1/2 tsp. tarragon
1/4 tsp. chervil
1/4 tsp. black pepper
Pinch of salt
1/4 c. tarragon vinegar
5 egg yolks
3/4 c. melted butter
Pinch of cayenne pepper

In a saucepan, simmer shallots, tarragon, chervil, black pepper, and salt in the vinegar over low heat until mixture has been reduced by half. Remove from heat and cool. Add the egg yolks and beat well with a wire whisk. Return to a low flame and gradually add the melted butter. Whisk until sauce thickens. Season with the cayenne and serve.