This classic sauce is served with steak and chips. Try it as an alternative to salsa verde and chimichurri. It can be made about 30 minutes before serving.
Ingreadient :
- ½ shallot, finely diced
- 60ml dry white wine
- 40ml white wine vinegar
- 2 British Blacktail Free Range Medium Egg yolks
- 150g unsalted butter, melted and kept warm
- 2 tsp fresh tarragon, finely chopped (about 4-5 sprigs)
Direction :
- Put the shallot, wine and vinegar in a saucepan. Bring to the boil and cook until reduced by ½. Transfer to a heatproof bowl and set over a pan of barely simmering water (the bowl’s base should not touch the water).
- Add the egg yolks and a pinch of salt, then whisk until it doubles in volume (3-4 minutes) and holds a figure of 8 shape.
- Remove from the heat and gradually whisk in the butter, a little at a time. Stir in the tarragon before serving.
