Ingredients (for 4 people) :
- 1 shallot
- 4 cl of dry white wine
- 4 cl tarragon vinegar
- 1 sprig of tarragon
- 3 egg yolks
- 120 g unsalted butter
- A few sprigs of chervil
- 8 peppercorns mignonette
- Salt

Peel, wash and chop the shallot.
Reduce to low heat with white wine, vinegar, shallots and a little tarragon.
Do not cut dry, but enough to remove the acidity.
Cool and infuse.
Add the yolks, whisk in a water bath or heat until very soft thick sabayon.
Stir in the melted butter.
Filter.
Check the seasoning and add the remaining tarragon and chervil and chopped.