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Ingredients
- 1/4 c. white wine vinegar
- 1/4 c. good white wine
- 2 TBSP. minced shallots
- 3 TBSP. fresh tarragon leaves, chopped and divided
- Kosher salt to taste
- Fresh ground pepper to taste
- 1/2 lb.unsalted butter, melted
- 3 extra large egg whites
Preparation
Step 1
Put white wine vinegar, white wine, shallots, 1 TBSP. of the chopped tarragon leaves, 1/4 tsp. salt and 1/4 tsp. pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 mminutes, until the mixture is reduced to a few TBSPS. Cool slightly.
Place the cooled mixture with the egg yolks and 1 tsp. of salt in the jar of a blender and blend for 30 seconds. With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 TBSP. of chopped tarragon leaves and blend only for a scond.
If souce is too thick, add 1 TBSP. of white wine. If it is too thin, add 1 TBSP. of white wine to thin. Keep @ room temperature until serving.