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|
|
BRING TO A BOIL --- REDUCE
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|
1/4
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cup
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white wine vinegar
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|
1/4
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cup
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dry white wine
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|
3
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Tbs
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shallots, minced
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|
1
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Tbs
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fresh tarragon, chopped
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|
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OFF HEAT --- ADD
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|
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2-3
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Tbs
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water
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4
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egg yolks
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|
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GRADUALLY DRIZZLE IN
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|
1
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cup
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(2 sticks) unsalted butter, melted
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|
|
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STRAIN --- SEASON WITH
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|
|
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juice of half a lemon, salt, white pepper, & cayenne to taste
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|
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1
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BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until liquid is evaporated, about 5 minutes.
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|
2
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OFF heat, add water, then whisk in egg yolks until frothy.
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3
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GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return to heat and whisk constantly until thickened.
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|
4
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STRAIN sauce through a medium mesh strainer into a heat proof cup. Season with lemon juice, salt, white pepper and cayenne.
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