This sauce from chef Michel Roux is equally good with grilled steak and beef fondue
Serves 6
1. Combine the white wine vinegar, 2 tablespoons snipped tarragon, shallot and peppercorns in a small, heavy-based saucepan and reduce by half over a low heat. Set aside to cool.
2. When the vinegar reduction is cold, add the egg yolks and 3 tablespoons cold water. Set the pan over a low heat and whisk continuously, making sure that the whisk reaches right down into the bottom of the pan. As you whisk, gently increase the heat; the sauce should emulsify slowly and gradually, becoming unctuous after 8-10 minutes. Do not let it become hotter than 65°C.
3. Turn off the heat and whisk the clarified butter into the sauce, a little at a time. Season with salt and pepper to taste and pass through a fine-meshed conical sieve into another pan. Stir in the rest of the tarragon, the chervil and lemon juice. Check the seasoning and serve.
© Michel Roux from Michel Roux’s Sauces, Quadrille, 2009
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