Rich, glossy, and deeply aromatic, this classic French butter sauce is built from a short list of clean, whole ingredients — nothing processed, nothing hidden. That matters more than you might think, since many store-bought sauces and condiments sneak in unexpected high-nickel additives, thickeners, or whole-grain fillers that can quietly cause problems. Here, the foundation is a sharp white wine and vinegar reduction with shallots and fresh tarragon, which gets whisked together with egg yolks and warm clarified butter until the sauce is silky and spoon-coating. Clarifying the butter yourself removes the milk solids and keeps the texture pure, while the slow, careful emulsification over a double boiler gives you total control over every step. The finishing touches — more fresh tarragon, a little chervil, a squeeze of lemon — are bright and herby without leaning on any of the legumes, whole grains, or nuts that tend to be problematic. It's the kind of sauce that makes a simple piece of grilled chicken or fish feel genuinely special, and knowing exactly what went into it makes it taste even better.
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Clarify the butter: melt the butter in a small saucepan over low heat until the milk solids sink and the foam subsides, about 8–10 minutes. Skim the foam from the surface, then carefully pour the clear golden liquid into a heatproof measuring cup, leaving the white milk solids behind. Keep warm.
Make the reduction: combine the white wine vinegar, white wine, shallots, roughly chopped tarragon, and cracked black pepper in the small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons, 4–5 minutes. Strain through a fine-mesh strainer into a heatproof bowl, pressing the solids to extract all the liquid; discard the solids.
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