The distinct flavor of tarragon in this emulsion will give any meat or fish dish a deserved lift.
Ingredients
7 OZ / 200 G unsalted butter
4 EA egg yolks
0.5 TSP salt
2 TBSP water
2 TBSP white wine vinegar
1 TSP dried tarragon
2 TBSP fresh tarragon
3 EA peppercorn
Directions
Add butter to mixing bowl. Cook butter for 4 minutes / 230°F|110°C / speed 2 / stir. Transfer butter to a separate bowl and set aside.
Add your water, salt, peppercorn, vinegar and dried tarragon to the mixing bowl and reduce using the sauté mode for 4 minutes / 265°F|130°C. Once done, strain the reduction through a small sieve and rinse out the mixing bowl.
Add egg yolks and reduction to the mixing bowl. Insert the butterfly whisk. With the measuring cup removed, cook for 3 minutes / 230°F|110°C / speed 3 / stir. While the blade is turning, slowly add the reserved melted butter in a thin stream.
Finely chop the fresh tarragon then season with more kosher salt to taste. Mix for 20 seconds / speed 2 / stir. Transfer to a bowl and keep warm.
Enjoy your dish!
Recipe Note
TIPS:
Rewarm sauce over low heat, whisking in a splash of water.
