Summary

Ingredients

• 4 tablespoon white wine
• 4 tablespoon water
• 4 sheets tarragon, fresh or 1 pinch dried
• 1 shallot (s) or /2 onion
• 1 bay leaf
• 4 peppercorns
• 1 clove (s)
• 160 g butter, up to max. 250 for more sauce
• 3 egg yolks
• 2 pinches salt
• 1 teaspoon lemon juice
• 1 pinch (s) nutmeg, freshly grated
• 1 pinch (s) cayenne pepper

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Instructions

1. Bring the wine, water, tarragon, bay leaf, pepper, and onion to the boil in a small saucepan until there are only 3 tablespoons of liquid left. Bring the clove to the boil briefly, then pour off the liquid and let it cool down.
2. Melt the butter over a very mild heat, do not heat it so that it is lukewarm.
3. Prepare a saucepan of hot, not boiling water for the water bath. Whisk the egg yolk with the cooled liquid and then beat in a hot, non-boiling water bath with the hand mixer until a foamy mass is formed.
4. Take the bowl out of the water bath (important, otherwise the sauce will curdle) and stir in the liquid, lukewarm butter, drop by drop, then a teaspoon at a time.
5. Season the sauce with salt, lemon juice, nutmeg and, if desired, with cayenne pepper. To keep warm, place in a lukewarm (not hot) water bath. Do not reheat, otherwise the sauce will separate into its components.