| 1 tbs minced shallot | 2 tsp minced tarragon |
| salt & pepper | 1/3 c white wine vinegar |
| 2 egg yolks | 1 tbs water |
| 8 tbs butter in bits | lemon juice as required |
| Combine shallot, most of tarragon, salt, pepper, and vinegar on medium low heat. Cook until all but 2 tbs. of vinegar has evaporated. Beat egg yolks with water. Stir into vinegar mix. Return to low heat and beat continuously with whisk until thick. With wooden spoon, stir in butter bits, a bit at a time. Add remaining tarragon and check for taste. If sauce is too thick, add hot water a tsp. at a time. Serve immediately. |
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