Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 1 Cup
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Difficulty level: 2 out of 4
10 Ingredients
- 2 small shallots, finely chopped
- 3tablespoons tarragon, chopped
- 2tablespoons white wine vinegar
- 2tablespoons dry white wine
- 1teaspoons peppercorns, crushed
- 3 large egg, yolks only
- 14tablespoons butter (at room temperature)
- 1 pinch salt
- 1tablespoons fresh lemon juice
- 1 pinch freshly ground black pepper
Method
Step 1 of 2
Bring the shallots, 1 tbsp of the tarragon, vinegar, wine, and peppercorns to a boil in a heavy nonreactive saucepan over high heat. Boil for about 2 minutes, or until the mixture has reduced by half. Strain the liquid through a sieve and let cool.
Step 2 of 2
Whisk the egg yolks and 1 tbsp water in a heatproof bowl. Place over a saucepan of barely simmering water. Whisk in the cooled liquid. Whisk in the butter, 1 tbsp at a time, until the first addition softens into a creamy sauce before adding more. Whisk in the lemon juice and remaining tarragon. Season with salt and pepper. Serve immediately.
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