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Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- 1/4 cup white wine vinegar
- 2 sprigs tarragon, plus 1-2 tbsp
- 2 None peppercorns
- 4 None large egg yolks
- 2/3 cup olive oil
Method
- In a small saucepan, combine vinegar, tarragon sprigs and peppercorns. Simmer for 1-2 mins, until reduced by 1/2. Strain.
- In a large heatproof bowl, whisk together egg yolks and strained vinegar reduction. Place over a saucepan of simmering water. Whisk vigorously for 1-2 mins, until thick and creamy. Remove from heat. Gradually add oil in a thin steady stream, whisking to combine (if sauce becomes too thick, slowly whisk in a little warm water). Mix in extra chopped tarragon. Season to taste.
