1/4 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh tarragon leaves
1/4 cup finely chopped fresh parsley leaves and sprigs
1 tsp fish stock granules
100ml white wine
250ml single cream
2 egg yolks
Bring water to a boil in a saucepan. Add fish stock granules and wine. Boil for five to six minutes uncovered or until it is reduced to half the amount.
Pour the slightly cooled cooked stock into a blender. Add the chopped herbs and chives and whiz for 30 to 40 seconds. Pour mixture into a saucepan again, add in cream. Bring to a low boil then simmer over gentle heat for five to six minutes.
Put egg yolks in blender and whisk until it turns smooth. Do not stop the machine, drip in the herb mixture (while it is still hot) gradually. Continue to whisk or process until the herb sauce turns creamy and smooth.