- 4 egg yolks
- 1 bunch tarragon, plus more for finishing
- 1 cup (240ml) unsalted butter, melted
- ½ cup (120ml) white wine vinegar
- ¼ cup (60g) dry white wine
- 1 Tbsp (4g) chervil, finely chopped
- Pinch of cayenne pepper
- Lemon Juice to taste
- Kosher salt and pepper to taste
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Ingredients
Directions
- In a small saucepan, combine shallot, tarragon, white wine, and white wine vinegar. Bring to a boil and reduce by half. Transfer to a heat-proof container and put into the refrigerator to cool.
- In a quart sized mason jar, add egg yolks and blend until they become pale in color.
- Add a splash of the tarragon infused vinegar reduction and blend.
- While blending, slowly add melted butter until all of the butter has been added and a smooth and creamy emulsification has formed.
- Season with salt and more of the vinegar reduction. Fold in chopped tarragon and fresh ground black pepper.
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