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Categories:Viewed: 109 - Published at: 7 years ago
Ingredients
- 1/4 cup fresh tarragon, chopped
- 2 shallots, minced
- 1/4 cup champagne vinegar
- 1/4 cup dry white wine
- 3 egg yolks
- 1 stick butter, melted
- Salt and pepper to taste
Method
- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat.
- Bring to a simmer and cook until reduced by half.
- Remove from heat and set aside.
- Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler.
- Whisk the egg yolks until doubled in volume.
- Slowly add the melted butter, continue beating until sauce is thickened.
- Stir in reserved shallot reduction.
- Season with salt and pepper, set aside wrapped in a warm spot.
- Serve with Veal Oscar (see recipe).
