Ingredients
- 6 sprigs fresh tarragon, rinsed
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 1/2 cup chopped shallots
- 2 teaspoons cracked black peppercorns
- 3/4 cup (3/8 lb.) butter
- 3 large egg yolks (see notes)
- About 1/8 teaspoon hot sauce
- Salt
Description
Notes: The Egg Yolks In This Sauce Are Not Fully Cooked; If You Are Concerned About Egg Safety, Use Yolks From Eggs Pasteurized In The Shell (available At Some Grocery Stores). It's Crucial To Whisk Constantly To Create A Stable Emulsion In This Sauce. If
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter