|10 g||tarragon — dried or fresh|
|1/4 cup||shallots — finely chopped|
|10 ml||white wine vinegar|
|250 g||butter — clarified, melted|
|salt and freshly ground black pepper|
In a saucepan combine the tarragon, shallots, and vinegar over a medium-high heat.
Bring to a simmer and allow to reduce by half.
Remove from heat and set aside to cool.
In a food processor blend the egg yolks and vinegar reduction together.
With the blender running, gradually add the butter in a slow steady stream until emulsified.
Season with salt, pepper and a squeeze of lemon juice.
Recipe reprinted with permission of Chef Pieter de Jager of Leopard’s Leap.