Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

COMBINE IN THE TOP OF A DOUB 1 SPRIG CHERVIL; FINELY CHOPPE
1/4 c WHITE WINE 1 SPRIG PARSLEY; MINCED
2 tb TARRAGON VINEGAR 3 EGG YOLKS
1 tb FINELY CHOPPED SHALLOTS OR O 3/4 c ELTED BUTTER
2 CRUSHED WHITE PEPPERCORNS SEASON TO TASTE
2 SPRIGS TARRAGON, CHOPPED

COOK OVER DIRECT HEAT UNTIL REDUCED BY HALF. IF YOU HAVE USED DRIED
TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO COOL. THEN
BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY LAST THREE
INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY ARE WELL COMBINED.
WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE SHOULD HAVE THE CONSISTENCY
OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS.

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