Ingredients
- 4 egg yolks
- 1/2 quart clarified butter
Preparation
Baking Directions:
Slice the shallots.
Combine shallots, tarragon and champagne vinegar in a pot reduce by half.
Strain and cool.
In a blender, add egg yolks and a splash of vinegar reduction.
Heat clarified butter.
Begin to whip yolks in blender and slowly add hot clarified butter to emulsify.
Be careful not to add the hot butter to fast because you do not want to cook the eggs.
Once emulsified transfer to a large metal bowl.
Add a little hot water to control consistency and then continue to add hot butter.
Repeat this process as necessary.
You may also add reduction and/or lemon juice to taste if needed.
Season with salt and a pinch of cayenne.
Finish with fresh chopped tarragon.
For a dose of spice, just add Sriracha to taste.
