INGREDIENTS:
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon minced shallots
1 tablespoon dried tarragon
Salt and pepper
3 egg yolks
2 sticks unsalted butter, melted in saucepan
2 tablespoons minced fresh tarragon
PREPARATION:
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.
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.
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.
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.
Yield: 1 to 1 1/2 cups sauce
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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.
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.
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.
the sauce warm, set the pan or bowl in lukewarm water or in a thermos.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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