This is to complete my post from Monday. This sauce is great with meats and fish.
2 tablespoons Dried Tarragon
¾ cup Red Wine Vinegar
2 tablespoons Shallots minced
2 Egg Yolks
1 Whole Egg
2 Sticks (1/2 lb) Margarine
1 Stick (1/4lb) Butter
1 ½ teaspoon Lemon Juice
½ teaspoon Apple Cider Vinegar
½ teaspoon Ground White Pepper
¼ teaspoon Cayenne Pepper
In a heavy skillet over medium heat, sauté tarragon, red wine vinegar and shallots for 10-15 minutes, or until the mixture becomes paste-like and remove from heat. Melt margarine and butter over medium fire. Bring to a boil, remove from fire and allow to cool. In a blender, blend egg yolks, egg, vinegar, cayenne, white pepper, and lemon juice. With blender on, pour melted margarine/butter slowly into other ingredients. Blend to thicken. Add the tarragon mixture and blend well.
Enjoy
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