Great with fresh fish or poached eggs and works equally well with the crust of baguette to mop up the little bits you left behind. As the sauce cools it becomes thicker and can easily be stored for three days in the fridge.
Makes: about a 3/4 cup • Prep: 10-15 mins • Cooking: 5 mins
- 1 shallot, peeled and finely chopped (or pickling onion)
- 1 tbsp fresh tarragon (or 1 tsp dried tarragon)
- 4 tbsp Vermouth (or dry white wine)
- 2 tbsp white balsamic vinegar
- 180g butter
- 3 egg yolks, at room temperature
Place the shallot, tarragon, Vermouth and balsamic in a small pot and bring to the boil. Lower the heat and simmer for a few minutes or until it has reduced by a third. Once you have strained, allow to cool slightly. Melt the butter until foamy over a low heat, in another pan, and then scoop off the white milk solids and set aside. Allow the butter to cool slightly. Using a stick blender, whiz the egg yolks and the reduction; slowly start pouring the melted butter in a thin stream. Season with salt and pepper. Add the milk solids and whisk until well combined and a creamy texture.
By Diane Heierli • Photography & Styling C&D Heierli