Ingredients
- 3/4 cup Odell's clarified butter
- 4 large egg yolks
- 2 shallots, minced
- 4 peppercorns, crushed
- 1 tablespoon tarragon leaves, dried, crushed
- 4 tablespoons red wine vinegar
- 1/2 cup hot water (110 to 120 degrees F), to thin sauce as desired
- 1 teaspoon lemon juice
- Salt & pepper to taste
- 2 sprigs parsley, chopped (garnish)
Preparation
Step 1
Simmer shallots, peppercorns and tarragon in red wine vinegar. Reduce liquid to about 1 tablespoon, strain and set aside.
In a microwave safe container or a small saucepan on the stove top, heat Odell's clarified butter until hot (110 to 120 degrees F). If the butter is too hot it will cook the egg yolks and not blend with them.
In a blender, combine yolks and vinegar reduction and blend on high speed for several seconds. Eggs should start to turn a pale yellow. While the blender is running, remove center cap of lid or carefully remove the entire lid. Pour hot Odell's clarified butter in a thin stream into egg mixture. If butter is poured in to quickly the eggs will curdle. Continue to blend until sauce starts to thicken. Add lemon juice. Add one tablespoon of hot water at a time to reach a desired creamy consistency. It may not be necessary to use the entire 1/2 cup of hot water. Taste and adjust the seasoning with salt and pepper. Blend to incorporate.