Ingredients
- 3 egg yolks
- 60 ml (1/4 cup) white wine vinegar
- 60 ml (1/4 cup) white wine
- 1 shallot, finely chopped
- 10 sprigs fresh tarragon, chopped
- 250 ml (1 cup) clarified butter
- salt, white pepper
Preparation
In a saucepan, reduce the vinegar, white wine, shallot and half the tarragon until about 2 tbsp. of liquid remains. Strain and cool slightly. In a bowl, whisk the egg yolks with the reduction and cook over a bain-marie, whisking constantly, until the mixture thickens. Remove from the heat and gradually whisk in the clarified butter. Add the remaining tarragon, then season with salt and white pepper. This sauce is ideal with grilled meats or fish.
