To print this page, use your browser's print button, or use the copy/paste/print method.
A tarragon flavored sauce for meat, fish and vegetables.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS:1 to 1½ cups sauce
⚫ ¼ cup white wine vinegar
⚫ ¼ cup dry white wine
⚫ 1 tablespoon minced shallots
⚫ 1 tablespoon dried tarragon
⚫ Salt and pepper to taste
⚫ 3 egg yolks
⚫ 2 sticks unsalted butter, melted in saucepan
⚫ 2 tablespoons minced fresh tarragon
1. In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate
heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.
2. In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and
sticky. Whisk in the reduced vinegar mixture and pepper. Place the pan or bowl over a saucepan
of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears
to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then
continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan
between strokes and mixture forms a light cream on the wires of the whip.
3. While whisking the yolk mixture gradually pour in the melted butter, a tablespoon or so at a time
whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken
and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom
of the melted butter.
4. Season the sauce to taste with chopped tarragon, salt and pepper. To keep the sauce warm, set the
pan or bowl in lukewarm water or in a thermos.
Copyright 2001© - 2011© The Gutsy Gourmet® - All rights reserved