Marcus Nilsson
Hands-On Time
10 Mins
Total Time
25 Mins
Serves 4 (makes 3/4 cup)

How to Make It

Step 1

In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Boil until the liquid is reduced to 2 tablespoons, 8 to 10 minutes.

Step 2

Strain the vinegar mixture through a fine-mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.

Step 3

Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 3 to 4 minutes.

Step 4

One piece at a time, whisk in the butter until melted and smooth. Remove from heat and whisk in the lemon juice, the remaining tablespoon of tarragon, and ½ teaspoon each salt and pepper.

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