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5 minutes
15-20 minutes
Serves 4
Ingredients
Cooking Method
-
Put the vinegar, shallot, 2 tablespoons of tarragon (keep one for later) and a little salt in a saucepan and boil until reduced by half.
1 -
Strain into a large bowl and set aside to cool.
2 -
Add a teaspoon of water to the beaten egg yolks and add the eggs to the cooled vinegar with the lemon juice.
3 -
Set the bowl over a pan of barely simmering water (the water shouldn’t touch the bottom of the bowl) and whisk until the egg yolks have thickened enough to coat the back of a spoon.
4 -
Carefully remove the bowl from the heat and slowly pour in the warm melted butter, whisking vigorously as you go. You can use an electric whisk to do this.
5 -
Once all the butter is added and you have a thick and smooth consistency, stir in the remaining tarragon, season to taste and serve.
6
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Serving Suggestion
Serve with a delicious Scotch Beef steak.
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