A handful each of tarragon leaves and chervil (or parsley); ½ cup of olive oil (or melted butter); 2 egg yolks; 1-2 shallots; ½ cup of dry white wine; 1 tsp. white wine vinegar, salt, white pepper
Chicken breast with Béarnaise sauce
Chop herbs and onions finely, add wine and vinegar, bring to boil, add salt and evaporate ⅔. Strain the broth, pour into a bowl with yolks. Place the bowl in a water bath. Whisk, pouring oil in thin stream or add it by small portions, add a few drops of lemon juice. If the sauce becomes too thick, add a couple tablespoons of cold water and whisk again. Season with salt and pepper, add a handful of finely chopped tarragon and mix. Serve slightly warm or cold with boiled chicken or fish.