My favorite steak sauce!
Ingredients:
1 large shallot, finely diced
2 tablespoons fresh tarragon, minced
1/3 cup red wine vinegar
3 egg yolks
2 sticks unsalted butter, at room temperature and cut into tablespoons
Preparation:
1. In a double boiler, stir shallot, tarragon, and red wine vinegar. Let the red wine reduce, stirring occasionally. This will take about 30 minutes.
2. Once liquid has fully reduced, remove from heat and whisk in eggs. You want the yolk to cook, but not scramble. Whisk quickly until yolk is foamy.
3. Add butter, 1 stick at a time. Whisk quickly until better melts and incorporates. Repeat with second stick of butter.
4. Let sauce cool to room temperature, about 30 minutes. Stir. Serve at room temperature. Leftover sauce can be frozen and slightly microwaved and stirred to melt the butter.
Ingredients:
1 large shallot, finely diced
2 tablespoons fresh tarragon, minced
1/3 cup red wine vinegar
3 egg yolks
2 sticks unsalted butter, at room temperature and cut into tablespoons
Preparation:
1. In a double boiler, stir shallot, tarragon, and red wine vinegar. Let the red wine reduce, stirring occasionally. This will take about 30 minutes.
2. Once liquid has fully reduced, remove from heat and whisk in eggs. You want the yolk to cook, but not scramble. Whisk quickly until yolk is foamy.
3. Add butter, 1 stick at a time. Whisk quickly until better melts and incorporates. Repeat with second stick of butter.
4. Let sauce cool to room temperature, about 30 minutes. Stir. Serve at room temperature. Leftover sauce can be frozen and slightly microwaved and stirred to melt the butter.