"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Bring tarragon vinegar, shallot, dried chervil and dried tarragon to a boil till vinegar evaporates. Off heat add 2 egg yolks and beat well. Return to low heat and stir till thick. Off heat add 1 stick soft butter and beat well.
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