Ingredients
- 1/4 cup white wine
- 1/4 cup white-wine vinegar
- 1/4 cup finely chopped shallots
- 2 tablespoons chopped fresh tarragon, divided
- 3 large egg yolks
- 1 stick of butter, cut into 8pieces
- 1/2 teaspoon fresh lemon juice, or to taste
Details
Preparation time 10mins
Cooking time 10mins
Preparation
Step 1
Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small saucepan until liquid is reduced to 2 tablespoons.
Then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
Whisk in butter 1 piece at a time, adding each piece before the previous one has melted completely.
Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt and 1/2 teaspoon pepper (or to taste).
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