3 tbsp. tarragon vinegar
1 tsp. finely chopped shallots or green onion
4 peppercorns, crushed
Tarragon leaves
Chervil leaves
1 tbsp. cold water
4 egg yolks
1/2 c. butter, room temperature
Salt to taste
1 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon, crushed

In small saucepan combine tarragon vinegar, chopped shallots, peppercorns, and a Bouquet Garni of a few tarragon and chervil leaves; simmer until liquid is reduced to half. Strain; add the 1 tablespoon cold water to the herb liquid.

Beat the egg yolks in the top of a double boiler (not over the water). Slowly add herb liquid. Add a few tablespoons of the room temperature butter to the egg yolks; place over, not touching, boiling water. Cook and stir until butter melts and sauce starts to thicken. Continue adding butter and stirring until all has been used and sauce is smooth as thick cream. Remove from heat. Salt to taste and add the teaspoon minced tarragon. Makes 1 cup sauce.