Featured Pinch Tips Video
- 3 Tbsp
- wine vinegar
- 1 tsp
- finely chopped shallots, or green onion
- peppercorns, crushed
- bouquet garni of a few tarragon and chervil leaves
- 1 Tbsp
- cold water
- egg yolks
- 1/2 c
- butter, room temperature
- salt to taste
- 1 tsp
- minced fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1In a saucepan, combine wine vinegar, shallots, peppercorns, and bouquest garni.
Simmer till liquid is reduced to half.
Strain; add cold water to herb liquid
2Beast egg yolks in top of double boiler( not over the water )
Slowly add herb liquid.
Add a few tablespoons butter to egg yolks, placing over ( not touching ) boiling water
3Cook and stir till butter melts and sauce starts to thicken.
Continue adding butter and stirring till all has been used and sauce is smooth as thick cream.
4Remove from heat.
Salt to taste