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Quick and Easy
Tarragon Butter Sauce
(1 vote)
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 25 mins
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Ingredients
for
4
- Ingredients
- 4 ozs butter
- 2 large shallots
- 2 ozs dry white wine
- 2 ozs white wine vinegar
- 3 very fresh egg yolks
- 1 Tbsp fresh, chopped Tarragon
- 1 Tbsp fresh, chopped Chervil (leaves)
- salt
- freshly ground White pepper
Preparation steps
1.
Melt the butter and skim off the foam. Set aside to cool off.
2.
Peel and finely chop the shallots.
3.
Put the shallots, wine and vinegar in a small saucepan. Reduce by half over medium heat (about 10 minutes). Allow to cool completely. Strain through a sieve and set aside.
4.
Over a double boiler heat egg yolks.
Beat until creamy (don't allow it to get too hot - you don't want to scramble the eggs), remove from the heat and add the butter, drop by drop to start with, and then in a thin stream, stirring constantly, until the sauce is creamy and shiny.
5.
Stir in the tarragon and chervil, and whisk in the reserved wine/vinegar liquid.
6.
Season to taste with salt and pepper.
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