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12 oz. butter
1/2 cup tarragon vinegar
juice of
1 lemon
peppercorns, crushed, to taste
3 egg yolks
2 oz. heavy cream
Clarify butter; serve warm. Heat vinegar, lemon juice and peppercorns in saucepan; reduce. Transfer to steel bowl; let cool. Add egg yolks; beat well. Place over hot-water bath; beat until thick and creamy. Remove from heat. Slowly beat in clarified butter. Lightly whip cream; fold into sauce.
1/2 cup tarragon vinegar
juice of
1 lemon
peppercorns, crushed, to taste
3 egg yolks
2 oz. heavy cream
Clarify butter; serve warm. Heat vinegar, lemon juice and peppercorns in saucepan; reduce. Transfer to steel bowl; let cool. Add egg yolks; beat well. Place over hot-water bath; beat until thick and creamy. Remove from heat. Slowly beat in clarified butter. Lightly whip cream; fold into sauce.
