There are several ways to make this sauce but the following way, I find, works best. Just be careful not to add too much heat to the bowl as the eggs can have a tendency to scramble.


  • 3 egg yolks
  • 1/2 teaspoon of white wine vinegar
  • 100 g butter (melted and cooled)
  • 1 tsp fresh tarragon (chopped)
  • 1 small shallot (very finely diced)


  • Have a pot of water simmering on the cooker.
  • In a separate bowl infuse the chopped shallot with the white wine vinegar and place over the heat for a minute or two.
  • Add the egg yolks and whisk continuously until the colour lightens and the mixture thickens-it should take about 5 minutes.
  • You need to keep whisking the mixture and taking it on and off the heat as required so as to prevent scrambling.
  • At this stage slowly add in the melted butter-at all times whisking continuously. Taste the sauce, correct the seasoning and add in some freshly chopped tarragon to taste.
  • Serve immediately or keep warm in a china teapot or Pyrex jug set in simmering water.

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