1/2 cup white wine vinegar
5 shallots, minced
2 T. minced fresh tarragon
1/2 tsp. white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm clarified butter
1 Tbsp chervil, minced (optional)
Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring
to boil and cook, stirring constantly until liquid is almost totally evaporated.
Remove saucepan from heat and let cool a few minutes. Add egg yolks one
at a time, beating constantly with wire whisk; add the water and blend
well; Put saucepan over very low
hear (or to be on the safe side, over hot water double boiler style) and
heat sauce again, beating constantly. When sauce has become creamy, remove
from heat and let cool slightly. Add clarified butter gradually, beating
gently. The butter must be at the same temperature as the egg mixture.
Strain sauce through sieve if desires. Season with salt to taste and remaining
tarragon and chervil. Sauce should have consistency of mayonnaise.