Tarragon Cream Sauce

For the tarragon foam sauce, whisk the egg yolks and spices with the white wine, lemon juice and Dijon mustard over steam until very foamy.

You may simmer the butter for the binding a little ahead of time over gentle heat until the whey has settled and light brown cracklings have formed at the bottom of the pot. The butter should be about the same temperature as the egg yolk mixture when stirred in.

At the end, refine the tarragon foam sauce with fresh tarragon and whipped cream.

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