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Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1 shallot, minced
- 3 Tbsp. warm water
- 2 tsp. dried tarragon leaves
- 4 egg yolks
- 1 cup butter, at room temperature
- 1/8 tsp. salt
- 1/8 tsp. ground white pepper
Details
Preparation
Step 1
In a medium saucepan, combine vinegar, wine and shallot. Bring to a boil over medium-high heat; and boil until liquid is reduced to about 1 tablespoon. Strain liquid, discarding solids. Return liquid to saucepan.
Whisk in warm water and tarragon. Add egg yolks, one at a time, stirring with a whisk until frothy. Cook, whisking constantly, over low heat, 2 mins. Gradually add butter, whisking after each addition until butter has melted and sauce has thickened. Whisk in salt and pepper.
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