Yield: 1 1/2 cups
Categories: Game, French, Steaks, Sauces
1/2 c White wine 2 tb Tarragon vinegar 1 tb Shallots; finely chopped 2 Peppercorns; crushed 2 Sprigs of tarragon; chopped 1 Sprigs of chervil; chopped 3 Egg yolks 3/4 c Butter; melted This sauce is excellent on broiled and grilled red meats especially beef and game steaks. Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, add a third at a time the eggs and butter. Beat steadily as the sauce thickens.