Recipe courtesy of Dan Latham
Show: Cooking Live
Save Recipe Print
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Garnish:

Directions

In a small saucepan over medium high heat bring white wine vinegar, shallots, peppercorns, tarragon, chervil to a boil and reduce by 9/10th, strain, set aside.

In a medium bowl over simmering water whisk egg yolks until light and fluffy. Stir in vinegar reduction. Add butter in cubes, whisking until thick.

Taste sauce and season to taste.

Garnish sauce with chopped chervil and tarragon

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Pork Loin with Fig and Port Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Red Pepper Sauce (with Gnocchi)

Recipe courtesy of Georgia Downard

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Bearnaise Sauce

Recipe courtesy of Tyler Florence

Bearnaise Sauce

Recipe courtesy of Sara Moulton

Sauce Bearnaise

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.