Another typical representative of French cuisine, which will perfectly complement meat or fish dishes. The sauce can be served either cold or hot.
Boil in a saucepan over medium heat a mixture of dry white wine, wine vinegar, 1 chopped shallot and a few sprigs of tarragon and chervil without leaves. The mixture should evaporate by two-thirds.
Take out the sprigs of greens, strain the sauce. In a separate bowl, beat the yolks with 1.5 tsp. cold water. The mass should turn white and become frothy.
Mix with the evaporated mixture and put the pan in a water bath. Continue whisking the sauce until the mixture thickens. Remove the pan from the bath and let the mass cool slightly.
Whisking constantly, introduce gradually, spoonful, 120 g of softened butter. Add the chopped tarragon and chervil leaves and reduce the sauce slightly, seasoning it with salt and ground white pepper to taste.
Serve the sauce warm. It goes well with grilled beef or veal.