Prep 10 mins
Cook 20 mins
A recipe that is from the South West of France and very famous served on top of steaks (or chicken and fish). I found this recipe on Cuisine-France.com but it is untried by me as of now, but I love this sauce. Posting for ZWT.
- 1⁄4 cup vinegar, wine vinegar is best
- 1⁄4 cup dry white wine
- 2 shallots, minced
- 1 tablespoon tarragon, fresh and minced
- 3 egg yolks
- 2⁄3 cup butter
- 2 tablespoons parsley, fresh (or tarragon)
- salt and pepper
- Step 1: Boil the vinegar, white wine, shallots and herbs, add salt and pepper, over moderate heat until there are 3 tablespoons of sauce remaining, for 10 to 15 minutes.
- Step 2: Beat the egg yolks. Mix with wine and vinegar mixture, beat. Add 1 tablespoon of butter. Cook over low heat for 5 minutes max. Do not let the sauce boil.
- Step 3: Melt 1/2 cup of butter. Then add the melted butter to the mixture and beat. Add parsley or tarragon and beat while cooking over low heat for 5 minutes max in step 3.
- Bon appetit!