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4 ea SHALLOTS, MINCED 1/2 ts SALT
1/2 c TARRAGON 1/2 ts FRESH GROUND PEPPER
4 ea EGG YOLKS 1/4 ts DRIED PARSELY
3/4 c BUTTER, MELTED 1/4 ts DRIED TARRAGON
3 ts LEMON JUICE 1/4 ts DRIED CHERVIL
6 servings
In A Small Sauce Pan Combine Shallots And Vinegar And Simmer Until Reduced
To 1/4 Cup. Strain And Set Aside. Place Egg Yolks In Top Of A Double
Boiler Over Hot But Not Boiling Water. Beat With Wire Whisk Until Yolk Are
Fluffy. (eggs Will Curdle If Water Boils.) Add 1/4 Cup Melted Butter And
Beat Constantly Until Butter Is Completely Absorbed By The Yolks, And The
Sauce Thickens. Continue Adding Remaining Butter, 2 Tablespoons At A Time,
Stirring Constantly. Add Lemon Juice And The Reduced Shallot-vinegar
Mixture. Sauce Will Be Thin At First But Continue To Stir With Whisk Until
It Begins To Thicken. Taste And Add Salt, Pepper, And Parsely, Tarragon
And Chervil. Note: If Sauce Curdles, Add 1 Tablespoon Boiling Water And
Beat Continually To Rebuild Smoothness.
1/2 c TARRAGON 1/2 ts FRESH GROUND PEPPER
4 ea EGG YOLKS 1/4 ts DRIED PARSELY
3/4 c BUTTER, MELTED 1/4 ts DRIED TARRAGON
3 ts LEMON JUICE 1/4 ts DRIED CHERVIL
6 servings
In A Small Sauce Pan Combine Shallots And Vinegar And Simmer Until Reduced
To 1/4 Cup. Strain And Set Aside. Place Egg Yolks In Top Of A Double
Boiler Over Hot But Not Boiling Water. Beat With Wire Whisk Until Yolk Are
Fluffy. (eggs Will Curdle If Water Boils.) Add 1/4 Cup Melted Butter And
Beat Constantly Until Butter Is Completely Absorbed By The Yolks, And The
Sauce Thickens. Continue Adding Remaining Butter, 2 Tablespoons At A Time,
Stirring Constantly. Add Lemon Juice And The Reduced Shallot-vinegar
Mixture. Sauce Will Be Thin At First But Continue To Stir With Whisk Until
It Begins To Thicken. Taste And Add Salt, Pepper, And Parsely, Tarragon
And Chervil. Note: If Sauce Curdles, Add 1 Tablespoon Boiling Water And
Beat Continually To Rebuild Smoothness.
