Sauce! What else do you need to add? This is a relatively risk-free recipe, if you follow it to the letter, the sauce should not crack.
4 servings
Ingredients
200 gr butter
4 egg yolks
4 tbsp tarragon vinegar
4 tbsp white dry wine (can be replaced with water)
1 (large) shallots
10 white peppercorns
0.5 Pot Dragon
1 tbsp dried tarragon
4 sprigs of chopped parsley
Salt, 3 krm
Description:
- Melt the butter on the lowest possible heat and keep it at a temperature of just over 50 degrees.
- Chop the onion.
- Cook the onion, two tarragon sprigs, four parsley sprigs and the pepper in the vinegar and wine. Reduce to deca half.
- Allow to cool slightly. Then pour in the egg yolks.
- Beat the egg yolks on medium heat until they are foamy completely viscous. About 65 degrees. This takes a while.
- Pour in a little butter at a time while whisking.
- Measure in spices and season with salt.
Pairs with:
All types of meat and potatoes.