Tarragon Sauce Recipe
Ingredients
1/4 glass of mild or wine vinegar,
3 shallots,
1 clove of garlic,
40 leaves of tarragon,
2 yolks of egg,
6 to 7 tablespoonfuls of olive oil.
Directions
Simmer in vinegar in a saucepan the shallots, garlic and tarragon, all finely chopped; allowing the vinegar to reduce by evaporation almost entirely.
Put the saucepan into a bain-marie, that is, a suitable vessel half-filled with boiling water.
Add the egg yolks, beating as you do so, and continue to beat steadily, as for a mayonnaise, while you add olive oil drop by drop.
Just before serving, add a little salt, and a lot of pepper.
This is a very good sauce to serve with grilled or boiled fish.
Use fresh tarragon, if possible.
(It may be grown in pots.)
Put the saucepan into a bain-marie, that is, a suitable vessel half-filled with boiling water.
Add the egg yolks, beating as you do so, and continue to beat steadily, as for a mayonnaise, while you add olive oil drop by drop.
Just before serving, add a little salt, and a lot of pepper.
This is a very good sauce to serve with grilled or boiled fish.
Use fresh tarragon, if possible.
(It may be grown in pots.)
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