1. Pour the wine into a pan and add the vinegar, finely chopped shallots and tarragon.
  2. Reduce the liquid to 2/3.
    Leave to cool for a while.
    Now stir the beaten egg yolks with 35 grams of butter in pieces through the mixture and heat in a bain-marie.
  3. Whisk until the sauce binds. If the sauce has thickened, add the rest of the butter while whisking at the same time.
    Season the sauce to taste with salt, pepper and a dash of lemon juice.
    Add some fresh tarragon just before serving.
    Serve the sauce immediately.


Tastes very good on fish (with salmon trout) and cooked vegetables like broccoli and asparagus, but is also a classic sauce for steak.