Ingredients

Method

• 300 g butter
• 4 T white wine vinegar
• 4 shallots, chopped
• 3 T fresh tarragon, chopped
• Sea salt and freshly ground black pepper
• 4 egg yolks
• 1 t lemon juice

Method

Ingredients

Melt the butter in a saucepan over a low heat, until it starts to foam. Take care to not let it burn.

Remove from the heat and set aside for a few minutes. Pour through a very fine sieve and discard the milk solids left in the sieve.

Pour the vinegar into a saucepan and add the shallots, tarragon and salt to taste. Heat until the liquid has reduced by half. Strain and set aside to cool.

Lightly beat the egg yolks with 1 t water. Stir the egg-yolk mixture into the cooled vinegar and add the lemon juice. Pour the mixture into a glass bowl over a saucepan of simmering (not boiling) water, making sure the bottom of the bowl does not touch the water.

Whisk constantly until the sauce has thickened enough to coat the back of spoon and has increased in volume. Make sure the water in the saucepan doesn’t boil; this will prevent the sauce from splitting.

Remove from the heat and slowly pour in the butter in a steady stream, whisking continuously until the mixture is thick and smooth. Season to taste with salt and black pepper.