Butter is melted over medium heat, do not let it foam.

Egg yolks and essence are mixed, and butter is slowly blended in. Leave the whey behind.

You now have your sauce. Add fresh/dried tarragon and season with salt and extra essence if needed.

My personal favorite is, of course, homemade essence (recipe further down) and fresh tarragon.

I use 1 tbsp essence to 20g egg yolk to 100g butter - perfect for me.

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Thank you for watching.