• The key to making a good true sauce is temperatures.
• Therefore, it is important that all the ingredients are at roughly the same temperatures when they are to be whisked together - this will make it easier for you to combine the sauce at the end. So make sure the egg yolks come out of the fridge at least 1 hour before, and that the butter is clarified in good time - preferably 30-45 minutes before the sauce is to be made.
• The butter is clarified by heating it in a thick-bottomed saucepan over low heat. When it has melted, pour it into a new container (preferably a small jug) and discard the white sediment.

Essence

• Start by removing your tarragon leaves from the stems and chop the leaves into small pieces.
• Chop the shallots and boil them together with the stems from the fresh tarragon, the vinegar, the white wine, a little salt, and pepper.
• Boil until there is just under half remaining.
• Strain the essence through a fine sieve so that you only have the clear essence left.

Sauce

• You can combine the sauce in three ways:- In a thick-bottomed saucepan on a stove.- Over a water bath.- In a mixer with a heating function.
• We mixed the sauce in a thick-bottomed copper saucepan on an induction stove.
• The stove should be on the lowest or the second lowest heat setting.
• In addition to uniform temperatures, whisking, whisking, and whisking are also key words you must remember.
• Start by frying the tomato puree in a pan until it browns a bit.
• This gives a better taste.
• Whisk the egg yolks together with the essence.
• It is important to whisk vigorously.
• You cannot continue the sauce-making process until the egg yolks and the essence begin to thicken slightly and foam.
• Then you add a little butter at a time.
• Start with a spoonful, and after a few spoonfuls, switch to pouring in a thin stream.
• Continue until the sauce has the thickness you desire.
• Add the chopped tarragon leaves, tomato puree, lemon juice, cayenne pepper, salt, and pepper to the sauce - and then it is ready to serve.
• Remember that true sauces should be eaten immediately.