Ingredients
1/4 cup red wine vinegar
1/4 dry white wine
1 1/2 tablespoon shallots minced
1/2 tablespoon dried tarragon
salt and pepper to taste
3 egg yolks
1 tablespoon lemon juice
1 stick unsalted butter melted.
2 tablespoons minced fresh tarragon and parsley.
Preparation
Put vinegar, shallots, wine, dried tarragon, and salt and pepper in a sauce pan. Boil and reduce to 2 tablespoons liquid. Strain into a small glass bowl and reserve liquid, let cool. In a blender put egg yolks, lemon juice, and reserved reduction liquid, blend at high speed. With blender running slowly pour in melted butter in a very small stream. When sauce thickens up pour into a serving bowl and stir in minced fresh tarragon and parsley. Check for correct seasoning and adjust to your tastes.
