Ingredients Jump to Instructions ↓

  1. 6 tbsp dry white wine

  2. 6 tbsp tarragon vinegar

  3. 3 shallot s, minced

  4. 3 sprigss tarragon , minced or 1/2 tsp dried 3 sprigs chervil , minced or 1 tsp dried 3 large egg yolks

  5. 1 C butter , cut into small pieces

Instructions Jump to Ingredients ↑

  1. Cook wine, vinegar, shallots and herbs in a heavy saucepan over low heat until liquid is reduced to ½. Remove from heat. Beat egg yolks in top of a double boiler until frothy. Set over barely simmering water, add vinegar mixture and beat with a wire whisk. Add the butter little by little, beating constantly until the sauce is thick and smooth. S&P to taste.


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