|190 g||butter — melted|
|20 ml||vinegar — white|
|2||eggs — just the yolks|
In a small saucepan combine the white wine vinegar,
tarragon and 20ml water, salt and pepper and cook the mixture over high heat
until it is reduced to 10ml.
Remove from the heat and add 10ml cold water.
Place in a blender, add egg yolks and blend until
thick and creamy.
When all the butter has been incorporated, season
correctly with lemon juice, salt and cayenne pepper.
If too thick, add a drop of hot water.
Serve immediately or serve at room temperature.
To keep warm, place in a wide thermos or keep over a
lukewarm bain-marie – be careful, the sauce can split.
Recipe reprinted with the permission of The Hussar grill.