- 1 tsp minced onion
- 2 tsp minced tarragon stalks
- 1 tsp minced chervil
- ½ tsp minced onion greens
- ( I prefer a mixture of thyme and parsley ahead of tarragon and chervil)
- 4 tbl wine vinegar
- 5 egg yolks
In a small saucepan (not aluminum) place the herbs, onion and vinegar. Reduce the liquid until it is almost gone. Place the egg yolks in a small blender, add the herb mixture slightly cooled and blend. Finally dribble in 6oz of hot melted butter.
If you don’t want to use the blender method, whisk the ingredients over a low heat and add the butter melted but cooler.
Cook the steaks and let them stand somewhere warm. De-glaze the pan with stock as discussed above, reduce to about 2-3 tablespoons, sieve and whisk this into the bernaise.