Yield: Approx. 1 Quart
|
Shallot, minced |
3 tbsp |
|
Dry tarragon (plus tarragon stems) |
4 tbsp |
| Mignonette pepper | 1 tbsp |
| White wine, dry | 3 oz |
| Tarragon vinegar (or sub. white wine vinegar) | 3 oz |
| Water (to refresh) | 2 fl oz |
| Egg yolks | 8 ea (5 oz) |
| Clarified butter | 16-24 fl oz |
| Chopped tarragon | 2 tbsp |
| Chopped chervil | 2 tbsp |
| Salt, cayenne, and lemon juice | to taste |
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