Ingredients:
- 3 tbsp white wine vinegar
- 1 tbsp dry white wine
- 1 small shallot, finely minced
- 2 tbsp fresh tarragon leaves, divided
- 1/2 tsp crushed black peppercorns
- 3 large egg yolks, room temperature
- 1 cup unsalted butter
- 1/2 tsp kosher salt
- 1 tsp fresh lemon juice
- 1 tsp fresh chervil or parsley, finely minced
Instructions:
- Reduce the aromatics. Combine 3 tbsp white wine vinegar, 1 tbsp dry white wine, minced shallot, 1 tbsp of the tarragon, and 1/2 tsp crushed peppercorns in your small saucepan.
- Simmer until concentrated. Cook over medium heat until the liquid has reduced to about 1 tablespoon. You'll see the shallots become translucent and the liquid turn a deep amber.
- Strain the reduction. Pour the mixture through a fine mesh sieve into a small bowl, pressing on the solids with a spoon to extract every drop of flavor. Discard the solids.
- Melt the butter. Place 1 cup unsalted butter in a microwave safe bowl or small pan. Heat until it is bubbling and very hot (about 80°C to 90°C).
- Prepare the blender. Place 3 room temperature egg yolks and the strained reduction into the blender jar.
- Pulse the base. Cover the blender and pulse for about 5 seconds until the yolks are pale yellow and frothy.
- Begin the emulsion. Turn the blender to its medium low setting. Remove the small cap in the center of the lid and very slowly drizzle in the hot butter in a thin, pencil sized stream.
- Thicken the sauce. Continue blending until all the butter is incorporated and the sauce is thick and glossy. You should hear the sound of the blender change as the sauce thickens and puts more resistance on the blades.
- Season and finish. Add 1/2 tsp kosher salt, 1 tsp lemon juice, and the remaining 1 tbsp fresh tarragon and 1 tsp chervil. Pulse twice just to combine.
- Taste and adjust. If the sauce is too thick, add a teaspoon of warm water and pulse again. Serve immediately while it's still warm and vibrant.