2 Clarence Court egg yolks
100g unsalted butter, cubed
1-2 caps white wine vinegar
salt and white pepper
tarragon, fresh or dried


NB: If using dried tarragon add at the start to allow time for the dried herb to soften. If using fresh this can be added to taste at the end of the process along with seasoning

Add the egg yolks and vinegar to a glass bowl sitting over a pan of simmering water (Bain Marie) and whisk until the yolks get to a creamy and light consistency.

Gradually whisk in the butter a cube at a time until all combined.

Season with salt to taste and more vinegar if needed.