For the Quick Herb Sauce, peel and finely dice the onion. Wash, dry and finely chop herbs. Bring onion cubes with vinegar, water and 1 tsp each chervil and tarragon to a boil in a small pot.
Remove the pot from the heat and let it infuse for about 5 min, then pour through a sieve and collect the liquid.
Briefly bring the egg yolks to the boil with the crème fraîche, stirring vigorously throughout with a whisk.
Season the sauce with the herb stock, a pinch of sugar, salt and pepper and fold 1 to 2 teaspoons each of chervil and tarragon into the quick herb sauce.
Preparation Tip:
Quick herb sauce goes well with grilled food, pasta and vegetables.
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