Tarragon Vermouth Sauce

By CheeseDiva

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 3 tablespoons dry vermouth
• 1 tablespoon tarragon white-wine vinegar
• 3 large egg yolks
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon fresh lemon juice
• 1 1/2 teaspoons chopped fresh tarragon

Preparation

Step 1

Melt butter and cool until just warm.

Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.