• Steps 1
• 5 Mins

REDUCTION Begin with the reduction! Measure out all the ingredients; parsley stalks, white peppercorns, white wine vinegar, water, the onion, and half of the dried tarragon. Place them in a saucepan (if you're using frozen parsley, you can omit the stalks). Bring to a quick boil and let it boil on high heat for 1 minute. Then strain the mixture and return 0.75 dl of the liquid to the saucepan. If you prefer a less tart taste, start with 0.5 dl and gradually add the rest towards the end once the sauce is ready.

White pepper, whole grains Parsley stalks Vinegar, white wine Water

• Steps 2
• 8 Mins

Finely chop the parsley and melt the butter, then set aside. Place the egg yolks in a saucepan with the reduction, set the burner to low heat (I used level 3 out of 9). Place a dish towel on the burner and set the saucepan on top. Whisk constantly until the mixture thickens and becomes smooth and nice, which might take about 5 minutes or so. Then, vigorously whisk the melted butter into the yolk mixture in a thin stream, making sure not to include the whey that settles at the bottom (it's salty so it's not the end of the world if a little gets in, but it's better to leave it out to adjust the amount of salt yourself). Once all the butter is incorporated, fold in the parsley, the rest of the dried tarragon, salt, and white pepper.

Yolk Parsley, finely chopped Yolk Parsley, finely chopped Salt White pepper, ground Dragon, dried

• Steps 3
• 2 Mins

Serve immediately!