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INGREDIENTS |
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2 tablespoons shallots, minced
1 tablespoon tarragon vinegar
1/2 cup white wine
5 egg yolks
1 1/2 teaspoons tarragon
3 peppercorns
Salt
1/2 teaspoon dry mustard
3/4 cup butter, melted
Pinch cayenne pepper
Squeeze of lemon juice (optional) |
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DIRECTIONS |
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1. Simmer the shallots in vinegar and white wine until liquid has been reduced by about two-thirds. Remove from heat and cool.
2. Place this mixture in blender and add egg yolks, tarragon, peppercorns, salt, and dry mustard. Blend at high speed for no more than 10 seconds.
3. Add the warm melted butter, cayenne, and a squeeze of lemon juice (optional). Quickly turn on blender again and let it rotate until sauce thickens. Should it become too thick, add a bit of hot water and blend again.
This sauce should be made at the last minute so that it will be warm when served (but it may be kept warm in a double boiler). |
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© Lobel's of New York
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