2 tbsp finely chopped chervil, tarragon and parsley
Half a lemon
Method
1
Step 1
Clarify the butter in a small saucepan over low heat. When the milky sediment resis to the top, either skim off the sediment with a spoon or pour the butter through a small muslin-lined sieve set over a bowl.
2
Step 2
Put the vinegar, two tablespoons of the tarragon, the shallot and crushed peppercorns in a small, heavy-based saucepan. Simmer gently until reduced by half. Remove from the heat and allow to cool.
3
Step 3
Add the egg yolks and cold water to the vinegar mixture. Set the pan over low heat and whisk continuously for about 10 minutes until the sauce emulsifies. Do not allow it to reach boiling point.
4
Step 4
Remove the pan from the heat. Whisk in the clarified butter a little at a time. Season to taste, then push the sauce through a fine sieve.
5
Step 5
Stir in the remaining tablespoon of tarragon, the chervil, parsley and lemon juice to taste. Serve immediately with steak cooked to your liking.
6
Step 6
For the 'perfect' chips; Cut the chips to equal width by squaring off the potato before chopping. Wash them under a running cold tap to get rid of any excess starch. Heat oil to 130°C and blanch them (cook until uncoloured) for 7-8 minutes. Place in a freexer bag, seal and cook in the fridge for anything up to two days. (The cooler the better) Heat oil to 180°C and cook the chips for three to four minutes. Sprinkle with ground salt salt. TIP: Put small batches of chips into the pan - the more you add the more you lower the temperature of the oil.
Ingredients
2 tbsp white wine vinegar
240 g butter
4 tbsp finely chopped tarragon
30 g finely chopped shallots
10 peppercorns, crushed
4 egg yolks
1 tbsp cold water
2 tbsp finely chopped chervil, tarragon and parsley