Serves 4
Directions
- 1Reduce the white wine with tarragon-flavored vinegar.
- 2Add the shallots and tarragon, and let the alcohol evaporate.
- 3Lower the heat and add the three egg yolks that will be mounted in sabayon.
- 4When it is foamy, add the melted butter, previously clarified.
- 5Season with salt and pepper.
- 6Finish with chervil and fresh tarragon.
Ingredients
- chalota
- vino blanco
- vinagre de estragón
- estragón
- yemas de huevo
- mantequilla
- pimienta negra en mignonette
- sal
- perifollo
Equipment
pan
Tips
- If possible, use fresh tarragon.
- Clarified butter will give a finer sauce.
Related recipes
Pasta fredda al tonno veg con pomodorini confit
French · Sauce & Condiment
Roasted Confit Garlic Butter Pasta
French · Sauce & Condiment40m
Sundubu Gratin
French · Sauce & Condiment5m
Ultimate Creme Patissiere
French · Sauce & Condiment
جاتوه كريم كراميل والشوكولاتة
French · Sauce & Condiment3h 30m
Chicken Marinade The Vivaldi Way
French · Sauce & Condiment
Steak Tartare
French · Sauce & Condiment15m
La sauce du relais de l'entrecôte
French · Sauce & Condiment
Fond de veau
French · Sauce & Condiment3h
Cuisses de poulet marinées aux épices, moutarde au miel et sauce barbecue
French · Sauce & Condiment30m
Cottage Cheese Fait Maison
French · Sauce & Condiment20m
Salsa Velouté
French · Sauce & Condiment