This sauce is perfect for meat, accentuating its taste and aroma.
Put into a saucepan or small skillet chopped shallots (I was an ordinary small onions), crushed pepper, half of green tarragon, lemon juice, wine (or water). The mixture should cook until the liquid is boiled to 2 tbsp. Remove from heat.
Whisk the yolks with 1 tbsp. of water. Put in a hot water bath.
Strain the boiled liquid into the yolk mixture and beat until mixture becomes fluffy and light. Whisking, add in the egg oil. I thought a lot specified in the recipe norms the oil I put about 170 gr.
Add the remaining tarragon and stir. Serve hot with meat dishes.