Prep 10 mins
Cook 30 mins
A complex hollandaise for meats
- 1⁄4 cup white wine vinegar
- 1⁄4 cup dry white wine
- 1 tablespoon shallot (minced)
- 1 tablespoon fresh tarragon (dried)
- 3 egg yolks
- 1 cup unsalted butter, melted in saucepan
- 2 tablespoons tarragon, fresh (minced)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid.
- Cool and strain through a fine sieve.
- In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and sticky.
- Whisk in the reduced vinegar mixture and pepper.
- Place the pan or bowl over a saucepan of simmering, not boiling, water whisk until mixture is warm, about 2 minutes (If mixture appears to become lumpy,dip pan immediately in a bowl of ice water to cool whisk until smooth and then continue recipe.).
- The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.
- While whisking the yolk mixture gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter.
- As the mixture begins to thicken and become creamy, the butter can be added more rapidly,Do not add the milk solids at the bottom of the melted butter.
- Season the sauce to taste with chopped tarragon, salt and pepper.
- To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.
- Yield: 1 to 1 1/2 cups sauce.