Combine the wine, vinegar, shallots and chopped tarragon in a small saucepan. Cook for 5-10 minutes until it reduces to approximately 30ml. Strain the liquid into another clean saucepan.

Over low heat, whisk the egg yolks into the mixture until pale, thick and foamy, making sure you reach all over the bottom and insides of the pan,
where the eggs can easily overcook. If you are worried the heat is too high, move the pan off the heat for a few seconds. Alternatively, the correct way is to use a double boiler!

Once the streaks left by the whisk are visible, start whisking in your butter bit by bit, fully incorporating each block before adding the next. Continue adding butter until your sauce has thickened to your desired consistency. Season with NOMU Sea Salt to taste.

We like to finish the sauce with a grinding of Black Pepper, some more chopped tarragon and a squeeze of lemon, especially when serving with fish.