1/3 cup tarragon vinegar
1/2 cup dry white wine
2 shallots, finely chopped
2 Tbs. dried tarragon
2 Tbs. dried chervil
2 Tbs. dried thyme
1/4 tsp. white pepper
3 large egg yolks, beaten
1/2 lb. sweet butter, cut into small pieces
(or clarified butter)
Salt to taste
Preparation:
In a heavy saucepan or skillet, heat vinegar, wine, shallots, 1 Tbs. each of tarragon, chervil, thyme, and white pepper. Bring to a boil and reduce by two-thirds. Let cool somewhat.
Whisk in egg yolks and return to low heat; whisking constantly, until creamy. Add butter, one tablespoon at a time (or drizzling if clarified), whisking constantly. Stir in the balance of tarragon, chervil and thyme. Salt and pepper to taste.
Serving Suggestion:
Serve warm over chateaubriand or filet mignon. Also a great sauce for asparagus or salmon.
History:
Sauce recipe comes from the Perfect Pan School of Cooking.
No comments:
Post a Comment