Classic, utterly delicious steak sauce, also great on roast fish and eggs. A breeze to make!
• 1/4 cup chopped tarragon leaves
• 2 shallots, minced
• 1/4 cup champagne vinegar
• 1/4 cup dry white wine
• 3 egg yolks
• 1 stick butter, melted
• salt and pepper to taste
In a small saucepan, over medium-high heat, combine tarragon, shallots, vinegar and wine, bring to a simmer, reduce heat to low and cook til reduced by half, remove from the heat and cool.
Using a blender, blend the egg yolks and reduction sauce together on medium speed until combined, then with the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, add the remaining butter and season with salt and pepper.