Ingredients
  • 200 g of melted butter
  • 1 dl of vinegar
  • 4 shallots
  • 2 tablespoons of fresh tarragon
  • 3 egg yolks
  • lemon juice
  • 1 pinch of cayenne pepper
  • salt
Procedure

In a saucepan, combine the vinegar with half of the tarragon and the chopped shallot. Add salt and let reduce about half. Now take and filter by applying a little pressure. Whip the egg yolks and add the vinegar infusion made earlier. Let it become frothy and at this point transfer it to a bain-marie while continuing to stir. Now add the melted butter and whisk until creamy. Transfer it to a bowl where you can add the remaining tarragon and season with salt.

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