Total Time
15mins
Prep 5 mins
Cook 10 mins

Serve warm with roast beef, steaks, chicken or fish. Makes about 2 cups.

Ingredients Nutrition

Directions

  1. In a small saucepan, combine green onion, chervil, tarragon, peppercorns, vinegar and wine. Cook cover medium heat until liquid is reduced by half.
  2. Place egg yolks in top half of a double boiler over barely simmering water. Strain onion mixture through a fine sieve into egg yolks; whisk until blended. Do not allow water to boil or touch bottom of top half of boiler.
  3. Add butter piece by piece, whisking constantly. Make sure each piece is melted and absorbed before adding next piece. The sauce should be smooth like mayonnaise. Adjust seasoning with salt and red (cayenne) pepper. Stir in chopped herb, if desired, and serve.

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