Begin 20 minutes ahead
Makes 1 cup
Ingredients:
2 T red wine vinegar
2 tsp finely chopped shallot
1 ½ tsp dried tarragon (I also like to garnish with a little fresh tarragon!)
1/8 tsp cracked black pepper
4 egg yolks
¾ cup softened lightly salted butter
- In double-boiler top, combine first 4 ingredients. Over high heat, heat to boiling. Boil until vinegar is reduced to about 1 Tablespoon.
- Place double-boiler top over double-boiler bottom containing hot, not boiling, water. Add egg yolks and cook, beating constantly with a wire whisk until slightly thickened.
- Add butter, about 2 T at a time, beating constantly with a whisk, until butter is melted and mixture is thickened.
Can be served hot or cold, but we prefer this served hot with the meat cooked rare to medium rare. Absolutely delicious!!!