Bearer's Sauce

Ingredients

• 180 g butter
• 1 Shallot
• 50 ml dry white wine
• 50 ml white wine vinegar
• 3 fresh egg yolks
• 1 tbsp freshly chopped tarragon leaves
• 1 tbsp freshly chopped chervil
• Salt
• white pepper

Instructions

1. 1.

   Melt the butter and skim off the foam. Peel and finely chop the shallots, then add them with the wine and vinegar to a small saucepan and reduce the liquid over medium heat until it is cut in half (about 10 minutes). Let cool completely and strain through a fine sieve.

2. 2.

   Whisk the mixture until creamy (do not let it get too hot), then remove from heat. Add the butter dropwise, then in a thin stream while constantly stirring, until a smooth, glossy sauce forms. Stir in tarragon and chervil, season with salt and pepper.