Servings:
2 servings
Ingredients
- 1/2 cup white-wine vinegar
- 1 cup shallot, chopped
- 2 cup egg yolks
- 1/2 cup (1 stick) butter, melted and kept warm
Preparation
Baking Directions:
Put the vinegar, shallot, and tarragon in a saucepan and boil until the mixture has reduced by about three-quarters.
Let cool, then pour into in a large stainless steel bowl.
Set the bowl over a pan of barely simmering water.
Add the egg yolks and whisk until you can see the whisk leaving a pattern in the sauce.
Remove the bowl from the heat and start to add the melted butter, little by little, whisking all the time, until all the butter is used, or your arm has fallen off! Sitting the bowl on a folded cloth will help to keep the heat in.
Season with salt and plenty of pepper.
