INGREDIENTS (serves 6)
2 egg yolks at room temperature
125 g cold butter 1 sprig thyme 1 bay leaf
chopped tarragon 1 tablespoon chopped shallots 1
50 ml
white wine vinegar 50 ml dry white wine
salt pepper PROCEDURE
Put the minced shallot in a saucepan with the thyme and bay leaves, then add the vinegar, wine, salt and pepper.
Bring to a boil and reduce by two thirds.
Remove from heat, let cool, then filter the whole thing and put the liquid in the pan: Place the pan inside a larger one filled with water, cook in water bath (the water of the water bath should never reach the boiling point), then add the egg yolks in a diluted tablespoon water and beat with a whisk until they start to take root.
Combine the butter into small pieces and beat the sauce so that the mountains and reaches the consistency of mayonnaise.
off, then add the chopped tarragon, stirring gently.
Cool and serve as an accompaniment to roast or meat loaf.
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