Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml White vinegar

  2. 3 tablespoons 45ml White wine

  3. 10 Peppercorns - crushed

  4. 2 tablespoons 30ml Finely-chopped shallots

  5. 1 tablespoon 15ml Chopped tarragon

  6. 1 tablespoon 15ml Water

  7. 3 Egg yolks

  8. 1 cup 198g / 7oz Unsalted butter - melted Salt - to taste Freshly-ground black pepper - to taste

  9. 1 tablespoon 15ml Finely-chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.


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