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

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