Instructions
- 1.Combine tarragon, shallots, white wine, and red wine vinegar in a heavy-based saucepan and make reduction: simmer over medium high until 2 Tbsp. of liquid remain. Strain and discard the solids.
- 2.Whisk egg yolks in a stainless steel bowl over low heat until egg yolks start to cook and become frothy.
- 3.Add one tablespoon of the wine reduction.
- 4.When mixture is incorporated, slowly drizzle in warm clarified butter.
- 5.Season with salt and fresh ground organic pepper.
Ingredients
- 1-1/2 teaspoons organic tarragon
- 1-1/2 tablespoons shallots minced
- 1/2 cup white wine
- 1/2 cup red wine vinegar
- 2 egg yolks
- 6 oz. butter, clarified
- 1/2 teaspoon fine sea salt, to taste
- 1/4 teaspoon organic black peppercorns, to taste
