1 tsp.          White Peppercorns, crushed

2 oz.           Shallots, chopped

5 Tbsp.       Fresh Tarragon, chopped

3 Tbsp.       Fresh Chervil, chopped

8 fl. oz.      White wine vinegar

2 fl. oz.      Water

6                 Yolks, pasteurized

1.5 fl. oz.   Lemon Juice

1 pt.           Clarified Butter

TT              S/Wh. Pepper

TT              Cayenne Pepper


1. Set up a double boiler.


2.  In a small saucepan combine the vinegar, water, shallots, tarragon, chervil and peppercorns and reduce to 3 fl. oz. Strain through a fine chinois.

3.  Place the yolks in a stainless steel bowl. Combine with the reduction which should measure to 1/2 fluid oz per yolk  and whip over double boiler until nape. DO NOT OVER COOK THE YOLKS ... RESPECT THE YOLKS.

4. Whip in 1 fl. oz. of lemon juice to stop the yolks from cooking.

5. Begin to add the warmed clarified butter to the yolk mixture one drop at a time while whisking to emulsify. Once the emulsification process has begun you may add the butter a little more quickly. Continue to whip until all the butter has been blended.

6. Whip in the remaining lemon juice.

7.  Taste, Season, Taste...

8.  Strain through a cheesecloth if any impurities or minor lumps are in sauce and hold warmly for up to 1-1/2 hours.


30 Minutes


24 Fluid Ounces

Pro Tip:

Interesting History & Trivia:

We Love You.