It is both sophisticated and relatively easy to make - two qualities that many at-home chefs find irresistible. For an extra special treat serve this dip slash sauce with prepared artichoke hearts or roasted and trimmed brussel sprouts.
First gather together the following ingredients:
- 3 Tablespoons White Wine Vinegar
- 2 Tablespoons Water
- 1 Small White Onion (Minced)
- 4 Fresh Tarragon Sprigs
- 1 Bay Leaf
- 6 Black Peppercorns (Crushed)
- ½ Cup Butter (Unsalted)
- 2 Egg Yolks
- 1 Tablespoon Fresh Tarragon (Chopped)
- Salt and Freshly Ground Black Pepper (To Taste)
Recipe:
- Add the white wine vinegar, water, minced onion, tarragon sprigs, bay leaf, and crushed peppercorns to a small saucepan and bring to a gentle simmer. Cook until the liquid has reduced by one half. Remove from the heat, strain out the solids, and cool to room temperature.
- In a separate bowl, cream the butter using a wooden spoon. This will soften and lighten the butter.
- Heat water in a medium-sized saucepot until boiling. Reduce the heat to a strong simmer and cover with a glass or stainless steel bowl, thus creating a double boiler. Add the egg yolks and cooled, reduced mixture to the bowl and whisk, over the heat, until thickened. This will cook the egg yolks without allowing them to harden.
- Once the egg yolks have thickened, slowly whisk in the creamed butter one tablespoon at a time, making sure that each tablespoon is completely incorporated before adding the next tablespoon.
- Stir in the fresh tarragon and season with salt and pepper to taste. Serve immediately.
Tips:
The egg yolks are cooked when a thick ribbon falls from the whisk and lays on the surface of the mixture for a few seconds before falling into it. Cooking times vary wildly from kitchen to kitchen, so use this trick to help determine doneness.
If the egg yolks thicken too much, then your double boiler is producing too much heat. Simply remove the bowl from the simmering water and stir in one or two ice cubes to cool down the mixture.
This sauce cannot be stored or held for very long before using. If it is stored, then it will harden into a sort of butter-like substance. Reheating this sauce is almost impossible.
Variations:
- Add 1 tablespoon of tomato paste to the reduced liquid of step 1 for a sauce that goes well with wild game or lamb.
- Replace the fresh and chopped tarragon with fresh basil, oregano, or parsley to create different flavors that would work well with grilled seafood.
For a similar recipe see: Hollandaise Sauce
