 | | Directions |
- In small sauce pan, combine vinegar, white wine, minced shallot, fresh tarragon, and black pepper. Simmer mixture until cooked down by 2/3.
- Cool.
- Beat egg yolks, add water, and combine with vinegar mixture.
- Return to low heat and beat constantly with a whisk for approximately 5 minutes or until thick. On lowest heat, stir melted butter in gradually and stir constantly. Adjust seasonings. Serve immediately.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: small sauce pan
|  | | Ingredients | | - | | 1 shallot, minced |
| - | | 2 teaspoons fresh tarragon leaves, minced (or 1/2 tsp dried tarragon) |
| - | | 1/3 cup dry white wine |
| - | | 1 tablespoon tarragon vinegar |
| - | | 1/2 teaspoon fresh ground black pepper |
| - | | 3 egg yolks |
| - | | 2 teaspoons water |
| - | | 1/2 cup butter, melted |
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