Step 1: You will need:
- 3 egg yolks
- 150 ml clarified butter, melted
- 1 shallot, chopped
- 1 tbsp tarragon, chopped
- 1 tbsp black peppercorns, crushed
- 60 ml white wine vinegar
- some salt
- a pinch of cayenne pepper
- 1 tbsp tarragon, chopped for garnish
- 1 bowl
- 1 whisk
- 1 sieve
- 2 saucepans
Step 2: Begin the sauce
Put the vinegar, shallots, black pepper and tarragon into a pan. Bring it to a boil and leave it to reduce in volume until you are left with 1.5 to 2 tablespoons of liquid.
Move the pan around to check how much liquid there is. Remove from the heat and strain through a sieve into the bowl.
Step 3: Continue the sauce
Place the metal bowl over a saucepan one third full of simmering water. Add the 3 egg yolks to the bowl and whisk until they become fluffy. Lift the bowl away once in a while to avoid them overcooking. Once it begins to thicken remove the bowl from the pan.
Step 4: Add the butter
Drizzle a little of the clarified butter into the eggs and whisk briskly. Only when it is fully incorporated can you add a little more butter and briskly whisk again. Continue to add and whisk in small amounts until all the butter is used. Don't be afraid to add a little water if it gets too thick. Season with salt, a pinch of cayenne and the tarragon. Mix it all in with your whisk. Add a drop more water if you desire.
Step 5: Serve
Serve it immediately with grilled meats, like Chateaubriand, which can be also be found on our website.