1 tablespoonful of finely chopped green onion
3 tablespoons of chopped tarragon and chervil
1 sprig of thyme
A small piece of bay leaf
One half cup of vinegar
One half cup of white wine
1 dash of salt
1 dash of black pepper
2 egg yolks
125 grams of fresh butter
A pinch of red pepper
1 tablespoonful of finely chopped green onion
3 tablespoons of chopped tarragon and chervil
1 sprig of thyme
A small piece of bay leaf
One half cup of vinegar
One half cup of white wine
1 dash of salt
1 dash of black pepper
2 egg yolks
125 grams of fresh butter
A pinch of red pepper
In a saucepan, combine the vinegar, green onion, 2 tablespoons of chopped tarragon and chervil, thyme, and bay leaf
Over medium heat, bring to a simmer
This will take about 10 minutes or less
Reduce the heat and cook slowly without covering until the liquid has reduced by two-thirds
Pour the mixture into a bowl that can be taken to a bain-marie
Add the egg yolks mixed with 1 tablespoon of water and beat very well without stopping
Cook in a bain-marie, beating rapidly and without stopping until the mixture reaches the consistency of mayonnaise
As it is approaching the right point, add slowly (1 tablespoon at a time) and mixing quickly without stopping, the fresh butter until it melts
Season with salt, black pepper, and red pepper and if necessary, with a little lemon juice
Finally, add the remaining tablespoon of chopped tarragon and chervil
Serve immediately or keep warm in a bain-marie.
