PREP TIME: 5 minutes
COOK TIME: 15 minutes
YIELD: 1 cup (3 tablespoons per serving)
INGREDIENTS:
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons chopped fresh tarragon leaves
- 1 shallot, minced
- 2 tablespoons coconut vinegar or white wine vinegar
- 6 large egg yolks
- Fine sea salt
INSTRUCTIONS:
- Place the butter in a medium-sized saucepan over high heat. If you don’t want to use browned butter, you can skip ahead to Step 2. To make browned butter, continue heating the butter until it starts to sizzle. Watch for small brown flecks. Once you see these flecks, remove the saucepan from the heat and whisk the butter vigorously. Be careful not to let the specks turn black, as that means it has burnt.
- Add the tarragon, shallot, and vinegar to the browned butter and place the saucepan over medium heat. Simmer for 15 minutes. Remove the pan from the heat and let the sauce cool slightly.
- Place the egg yolks in a blender and turn it on low speed. Slowly pour in the warm (not hot) browned butter mixture in a very slow, steady stream while the blender is running. Be careful not to pour it too fast, as it may cause the sauce to break. Taste the sauce and add salt according to your preference. Keep the sauce warm at the back of the stove or in a warm spot until ready to serve.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a double boiler to gently warm the sauce to prevent it from separating.
