- Strain, season with:
- Bring to a boil; reduce
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 3 tbsp shallots, minced
- 1 tbsp fresh tarragon, chopped
- Off heat, add;
- 2-3 tbsp water
- 4 egg yolks
- Gradually drizzle in
- 1 cup unsalted butter
- Lemon, slat and pepper and cayenne to taste
Bring vinegar, wine, shallots and tarragon to a boil. Boil until liquid is evaporated. About 5 minutes
Off heat, add water then whisk in egg yolks until frothy.
Drizzle in butter whisking constantly. Sauce should be thick, but thin with a little water if needed.
Strain sauce through strainer into a heatproof cup.
Season with lemon juice, salt and pepper.
To keep sauce warm put water in sauce pan then put cup in water and keep on low heat.