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1
Combine in a small heavy pot: 1 shallot, peeled and minced, 2 tablespoons chopped chervil, 2 tablespoons chopped tarragon, A pinch of salt, A few black peppercorns, 3 tablespoons white wine vinegar, 6 tablespoons dry white wine.
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2
Bring to a boil and cook until reduced to 2 tablespoons.
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3
Strain into a bowl, pressing as much liquid from the solids as possible.
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4
Discard the solids.
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5
Separate into a medium-size nonreactive heat-proof bowl: 2 egg yolks.
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6
Add the strained reduction to the eggs and mix well.
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7
Place the bowl over a pot of hot but not boiling water.
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8
Be sure that the bottom of the bowl is not touching the water.
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9
Whisk the eggs for a minute and then slowly add, whisking all the while, in a small stream: 6 tablespoons (3/4 stick) unsalted butter, melted.
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10
If the sauce gets too thick, add a teaspoon of warm water.
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11
The sauce should be warm but never hot.
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12
If overheated, the sauce will separate or the yolks will scramble.
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13
When all the butter has been added, stir in: 1 to 1 1/2 tablespoons chopped tarragon, A pinch of cayenne.
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14
Taste for salt and correct as needed.
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15
Serve immediately or hold the finished sauce over warm, but not hot, water, or in a warmed thermos.
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16
Substitute other herbs (such as mint, basil, or chives) for the tarragon.
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17
To make a hollandaise sauce, omit the tarragon-shallot reduction and whisk the egg yolks together with 1 tablespoon warm water and 2 teaspoons fresh lemon juice.
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18
Add the butter as above and finish with salt and more lemon juice as desired.
