Peel and finely chop the shallots. Wash and dry the tarragon and chervil and finely chop them separately.
Put the butter in a small, high casserole dish and melt in a bain-marie over low heat. A white film will form on the surface, while the butter white will settle on the bottom. 3.
Remove the film from the surface with a small ladle at the beginning, then carefully pour the clarified butter into a suitable bowl. Make sure that the settled egg white remains in the Reindl. Cool the clarified butter a little bit.
Put half of the finely chopped tarragon, chopped shallots, crushed pepper and wine vinegar in a small saucepan. Cook for about 6 to 8 min to 3/4. Remove from heat and let it get lukewarm before stirring in the yolks, otherwise they will curdle. Pour some water for a water bath into a large shallow Reindl and heat. The Reindl should be sized to hold the cooking pot with the reduction of vinegar and spices. 6. Gradually stir the yolks into the reduction with a whisk, but do not add the salt yet. Place the saucepan in boiling hot water bath.
7. beat quickly with the whisk until foamy. If the amount becomes too thick, fold in a spoonful of cold water. The sauce should have a thick, creamy consistency. When you pull an “S” with the whisk, hitting the bottom of the t
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