This is one of my favorite sauces in the Western Cuisine. I love to use it on most of my western dishes like seafood, fish, meat and even vegetables. I know it might be a little tedious and time consuming but it is definitely worth to cook it. Well, it is a rich sauce and has a very unique taste which you will ask for more. It is a good sauce to serve with my blackened salmon.
¼ cup dry white wine
¼ cup white wine/champagne vinegar
4 whole black peppercorns, crushed
1 small shallots, peeled and finely chopped
3 sprigs fresh tarragon, leaves removed and finely chopped, reserve the stems
1½ finely chopped fresh chervil
Salt and black pepper to taste
2 large egg yolks
6 tablespoons unsalted butter, cut into pieces
Heat a saucepan fill with ¾ inch water over medium-low heat and bring to a simmer.
Meanwhile, heat a frying pan with white wine, white wine/champagne vinegar, crushed peppercorns, shallot and tarragon stems over medium heat. Simmer until reduced to about 1½ tablespoons. Pour the vinegar mixture through a fine strainer and strain into a heatproof bowl enough to sit over the water in the saucepan. Discard the solid ingredients. Add the egg yolks into the vinegar mixture and whisk to combine.
Transfer the vinegared yolk mixture over the simmering water and whisk constantly until the vinegared yolk mixture thickened and for about 3-4 minutes. Check constantly on the water level to prevent from drying up and also making sure the water does not boil. This way it will protect the yolk mixture to curdle. Whisk in the butter one at a time to incorporate well before adding the next. Add butter until all has been added.
Whisk in the chopped tarragon leaves and chervil and season with salt and pepper. Serve warm.