| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 1 cup |
Ingredients
- 1 tablespoon black peppercorns
- 5 sprigs fresh tarragon, 2 whole, 3 chopped
- 1/2 cup white wine vinegar
- 3 shallots, finely minced
- 4 large egg yolks
- 1/2 lemon, juiced
- 2 sticks (1 cup) butter, clarified (see Cook’s Note) and kept warm over low heat
- Kosher salt and freshly ground black pepper
Instructions
- Tie the peppercorns and 2 tarragon sprigs in cheesecloth and secure with butcher’s twine to make a sachet. In a medium saucepan, combine the vinegar, shallots and sachet and simmer over low heat until the liquid is evaporated, 10 to 15 minutes. Let cool; discard the sachet.
- In a medium bowl set over a double boiler, whisk together the egg yolks and lemon juice. Heat, whisking constantly, until the yolks are pale and slightly thickened. Slowly ladle in the clarified butter, whisking constantly, until the sauce is emulsified. If sauce looks like it is getting too thick, add water by the tablespoon until you reach the desired consistency. Remove from the heat and add the chopped tarragon and 1 tablespoon of the shallots. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1028 |
| Total Fat | 102 g |
| Saturated Fat | 61 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 611 mg |
| Sodium | 757 mg |
Reviews
Where’s the chervil?
I love the tip of whisking in a little sour cream if the sauce breaks-I look forward to trying it!
sadly, not a fan. The flavor was bland so I added 3x the amount of tarragon at the end plus additional pepper and salt.
The sauce was very nice and we enjoyed it with grilled beef tenderloin. However, the recipe’s calling for “1/2 lemon, juiced” is too ambiguous (needs to be ounces or tsp). Maybe we had a large lemon, but our sauce was way too lemony. We were able to correct it by incorporating more butter to try to balance it out so you could taste the tarragon and reduced shallots.
I didn’t have any cheesecloth, so I had to manually remove the peppercorns. I wonder how many there are in a tablespoon. Lol it turned out great, though. Two thumbs up!
So good!!
Excellent