Wine and tarragon sauce - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Egg yolks |
| 1 | dash | Salt |
| 1 | teaspoon | Juice, lemon |
| 1 | teaspoon | Tarragon |
| 2 | tablespoons | Wine, white |
| ½ | pounds | Butter |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
Directions
Carefully cook the egg yolks with a dash of salt and lemon juice, stirring all the while.
Reduce the wine and tarragon to a paste and add.
Drizzle in butter until the sauce is thick and emulsified.
Taste and correct seasoning with salt and white pepper.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans