Whisk the essence and egg yolks together in a bowl over a water bath until it foams and thickens.

Then pour in the browned butter little by little - again under vigorous whisking. When you run out of browned butter, switch to the clarified butter.

Continue for a few minutes until the sauce is suitably thick and creamy.

Finally, add the chopped tarragon, salt, pepper, and lemon juice.

The sauce is ready to serve and should be eaten immediately.

Preferably serve it in a small saucepan that was in the water bath. This helps maintain the sauce at the right temperature a bit longer. There's a risk of the sauce becoming too hot if it remains in the pot that was on the stove.