Sauce Verte

2 1/2 cups beef stock
3 tbsp vinegar
2 egg yolks
2 tbsp butter
handful of parsley, basil and tarragon
salt and pepper

Finely chop fresh herbs. Bring beef stock to a boil, reduce heat. Beat egg yolks; add a little stock to the eggs. Pour yolks into beef stock. Stir constantly; do not allow eggs to solidify. Add herbs, vinegar and butter. Simmer for 10 minutes.




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