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Categories:Viewed: 89 - Published at: 7 years ago
Ingredients
- 1/4 c. red wine vinegar
- 1/4 c. dry white wine
- 1 1/2 Tbsp. minced shallots
- 1/2 Tbsp. dried tarragon
- salt and pepper to taste
- 3 egg yolks
- 1 Tbsp. lemon juice
- 1 stick unsalted, melted butter
- 2 Tbsp. minced fresh tarragon or 1 tsp. dried tarragon
Method
- Boil together vinegar, wine, shallots, 1/2 tablespoon dried tarragon and seasoning until reduced to 2 tablespoons.
- Strain, reserving liquid, and cool.
- In a blender, put yolks, lemon juice and reserved liquid.
- Mix at high speed.
- While mixer runs, add butter in a steady stream.
- When blended, add fresh tarragon.
- Keep warm on top of double boiler to thicken.
- Great on steak and shrimp kabobs!
