INGREDIENTS

INSTRUCTIONS

In a small saucepan combine vinegar, wine, shallots, and dried
tarragon and simmer over moderate heat until reduced to 2 tablespoons
of liquid. Cool and strain through a fine sieve.
In the top of double boiler or a heat-proof bowl whisk the egg yolks
until they become thick and sticky. Whisk in the reduced vinegar
mixture and pepper. Place the pan or bowl over a saucepan of
simmering, not boiling, water. Whisk until mixture is warm, about 2
minutes. (If mixture appears to become lumpy, dip pan immediately in
a bowl of ice water to cool, whisk until smooth and then continue
recipe.) The yolk mixture has thickened enough when you can see the
bottom of the pan between strokes and mixture forms a light cream on
the wires of the whip.
While whisking the yolk mixture gradually pour in the melted butter, a
tablespoon or so at a time whisking thoroughly to incorporate before
adding more butter. As the mixture begins to thicken and become
creamy, the butter can be added more rapidly. Do not add the milk
solids at the bottom of the melted butter.
Season the sauce to taste with chopped tarragon, salt and pepper. To
keep the sauce warm, set the pan or bowl in lukewarm water or in a
thermos.
Yield: 1 to 1 1/2 cups sauce
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9161
Converted by MM_Buster v2.0l.

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