Ingredients
- 1 whole banana shallot finely diced
- 60 ml white wine vinegar
- 15 gram tarragon
- 200 gram butter
- 3 whole egg yolk only the yolk
- 1/3 cup lemon juice
- sea salt to taste
Instructions
- Chop the shallot into fine pieces and place it in a small pot, along with the white wine vinegar and one-third of the tarragon.
- Heat the pot until it reaches a boil, then simmer on medium heat until the liquid has reduced by approximately 50%. Pour the contents through a strainer into a separate, clean bowl, retaining only the vinegar that's been infused with tarragon.
- Cut the butter into small cubes and melt it in a skillet until it begins to bubble. Transfer the liquefied butter into a pitcher, removing any separated white solids.
- In another container, mix together the egg yolks, 30ml of the chilled vinegar, and a pinch of sea salt to your liking. Employ a hand blender to blend the mixture for about half a minute until it starts to emulsify. Gradually add the melted butter in small amounts, continuing to blend as you incorporate it. If a hand blender isn't available, you can use a mini food processor or manually whisk the mixture in a bowl placed over a pot of gently boiling water.
- Dice the rest of the tarragon finely, and incorporate it into the sauce along with the lemon juice. Keep the sauce in a warm location until you're ready to serve.
Notes
THIS SAUCE CANNOT BE RE-HEATED
Nutrition
Calories: 208kcal | Carbohydrates: 23g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 227mg | Potassium: 837mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1008IU | Vitamin C: 39mg | Calcium: 414mg | Iron: 5mg