Technical Stages :

• Put the butter to clarify in a small bowl. Let it slowly melt.
• Decant the butter when clarified. Keep warm.
• Put together in a skillet the vinegar, chopped shallot, and crushed peppercorns. Reduce to 1/4 of its original volume. Let cool. Add the egg yolk. Whisk energetically the eggs and sauce, drawing eights in the pot, over a slow and increasing heat. Cooking should be done around 65°C or 149°F.
• Remove the pot from the heat when creamy (each turn of the whisk must uncover the bottom of the pot).
• If the egg yolks become too thick while cooking, add a bit of water. Away from the heat, combine the clarified and decanted butter with the egg yolks, using a small whisk.
• Season with salt and a dash of Cayenne pepper.
• Add the chervil and tarragon. Keep warm, but not in a bain Marie.