A classic sauce you'll want to make again and again
|Recipe Categories||Sauces & Dressings|
|1⁄3||Cup||white tarragon vinegar or champagne vinegar|
|2||Tablespoon||white tarragon vinegar or champagne vinegar, only needed if you are using fresh tarragon for the reduction|
|1⁄3||Cup||dry white wine|
|1||Tablespoon||shallots, very finely chopped|
|6||sprig||fresh tarragon (or 1 teaspoon dry)|
|1||Cup||melted butter, warm to touch|
|1||Teaspoon||fresh tarragon, chopped|
- Combine in a small heavy saucepan all the ingredients.
- Cook over high heat until reduced to 1/3 cup or less.
- Place a thick gauge pot on the stove and bring about 3 cups of water to a simmer.
- Using a stainless steel bowl that fits over the pot, place in the 3 yolks and 1 tablespoon of tarragon reduction.
- Place the bowl, on the pot, and begin to whisk vigorously.
- Making sure the water does not come to a boil, keep whisking the egg yolk mixture until they have achieved a thick, creamy consistency.
- Remove the pot, and stainless steel bowl setup from the heat and begin to whisk in the warm butter.
- Pour extremely slowly so that each addition is blended into the egg mixture before more is added.
- When all the butter has been added, add salt, tarragon and a mere dash of cayenne.
- You may adjust the seasoning with more salt, or tarragon reduction.