Steps: |
| -Place the vinegar, wine, shallots and peppercorns into a shallow saute pan. |
| -Reduce this mixture until approximately 2 tablespoons are left. Add the sprigs of tarragon half way into the reduction time. |
| -Strain through a fine mesh strainer and set off to the side. |
| -Set up a water bath like the pictorial shows. (Learn How) |
| -Place your egg yolks into the bowl and slowly whisk in 2 tablespoons of the reduction. |
| -Whisk the eggs rapidly over the water bath until frothy and then slowly pour in the clarified butter. |
| -Whisk quickly to emulsify the eggs and butter. |
| -Once the sauce is thickened, remove it from the heat and whisk in the lemon juice and season to taste. |
| -The sauce will break if you keep it exposed to direct heat. |
| -If you are not planning on using it immediately, cover it with plastic and set it aside to a warm location. |
|
|
