| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Butter |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | White wine vinegar |
| 2 | tb | Shallot; chopped |
| 1 | tb | Tarragon; chopped |
| Salt and pepper | ||
| 4 | Egg yolk | |
| Water | ||
| 1 | Whole lemon; juiced |
INSTRUCTIONS
1. Clarify the butter by heating slowly. When it stops inging it's clarified and you can pour off the top part the solids will be in the bottom of the pan. Keep warm. 2. In a small saucepan, heat the vinegars with the shallots, tarragon, salt and pepper. Let boil slowly until all the liquid has been reduced. 3. In a stainless steel bowl, beat the egg yolks with 1 tablespoon of water over a double boiler on a low flame. This will create a lot of volume to the yolks while cooking them. Beath until you reach the ribbon stage. 4. Stir in the clarified buytter, very slowly, as you would do for a mayonnaise. Add the reduction. 5. Correct the seasonings with salt, pepper, and lemon juice. Keep in a warm place for up to three hours. Posted to EAT-L Digest 29 Aug 96 Date: Fri, 30 Aug 1996 15:38:39 -465800 From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
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