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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 pc Shallot large, finely chopped
- 3 pcs Eggs medium to large, yolks only
- 200 g Butter
- 2 tbsp Red wine vinegar
- 4 tbsp Water
- 3 pcs White pepper corns crushed into a few pieces
- 0,5 dl Parsley fresh, separated from stems, chopped
- 0,5 dl Estragon fresh, separated from stems and chopped
- 0,5 dl Chervil fresh, separated from stems and chopped
- 1 tsp Tabasco or similar
- 2 tsp Lemon Juice
Ingredients
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Instructions
- Melt butter in saucepan over low heat. Set aside and keep luke-ish, about 50° C
- Add vinegar, shallots, pepper, water, tarragon- and parsley-stems into a heavy-based saucepan. Bring to a boil and reduce to three tablespoons. Strain, discard solids and set aside until luke-ish, about 50°
- Add egg yolks to the liquid and whisk constantly over low heat (or suspended over, not touching, a pan of simmering water) until the mixture starts to thicken. This should occur at 65-70° C
- Remove saucepan from heat and add butter, a few drops at a time at start and after having dropped in a few tablespoons, in a steady stream, whisking continuously, until the mixture is thick and smooth
- Fold in the tarragon, parsley and chervil and season, to taste, with salt, Tabasco and lemon juice
- Keep and serve room temperatured
Recipe Notes
- The sauce will improve in taste if it is allowed to sit for an hour or two
- If yolk-reduction-mix thickens too much (scrambled egg style) before adding butter - discard and start from scratch
- If sauce is too thick, dilute with water at same temperature as sauce - or it will separate
- If sauce is too thin, try adding dried herbs
- The sauce will thicken when temperature reduces
- If the sauce is about to separate - add a dash of cold water
- Don't re-heat - it will separate
- If sauce separates when adding in the butter: whisk a new yolk over low heat (65-70° C until foamy) and drip in the separated sauce whisking continuously
- If sauce separates when reheating: reduce 5 tablespoons of double cream by 50%, remove from heat and drip in the separated sauce whisking continuously
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