Sauce Maltaise (blood orange bearnaise)

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.

Zest the blood orange and reserve 8 wedges from the blood orange and some tarragon leaves.

Chop the rest of 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 the zest and juice from the blood orange.