Bearnaise sauce

Gastrique‍

Cut the shallot and sweat in a pan, than add the white wine and vinegar and bring to the boil with the black pepper and the tarragon sprigs. Boil until there is almost no liquid left. Drain and set aside until use.

Finishing the sauce

Chop the tarragon leaves and chervil finely. Heat the gastrique over very low heat. Beat in the egg yolks with a whisk until an emulsion forms with thick peaks. Now mix in the ice-cold butter and add the tarragon and chervil. Season with salt, pepper and lemon juice.