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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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- but it is untried by me as of now, but I love this sauce. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Bon appetit!
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