Melt the butter in a medium saucepan and cook the shallots until softened, stirring occasionally, about 5 minutes. Stir in the mustard and simmer for 5 minutes. Stir in the court bouillon and crÅme fraöche and simmer for 5 minutes. Just before serving, place the egg yolks in the top of a double boiler over barely simmering water and slowly whisk in the sauce, a little at a time, until thickened. Season with salt and pepper. Stir in the chervil before serving. Serve with poached fish.
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3 shallots, minced
1/4 cup unsalted butter
2/3 cup Dijon mustard
3/4 cup court bouillon or fish stock
2/3 cup crÅme fraöche
6 egg yolks
1/4 cup fresh chervil, chopped
salt, pepper
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5
mn
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15
mn
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Make sure you don╒t boil this sauce. The temperature under the double boiler should be barely simmering.
