Ingredients
– 1 1/2 tablespoons dry white wine
– 1 1/2 tablespoons white wine vinegar
– 1/4 teaspoon coarsely crushed black pepper
– 1 small eschalot, peeled and finely sliced
– 2 sprigs fresh tarragon
– 3 egg yolks at room temperature
– 1/4 teaspoon kosher or cooking salt
– 225 grams (16 tablespoons or 2 US sticks) unsalted butter, cut into 1 cm cubes
– 1/2 tablespoon finely chopped fresh tarragon leaves
– 1/2 tablespoon finely chopped chervil
Notes
🧈 Clarify butter by settling solids for pure, nutty flavor – or use ghee.
🥚 Separate cold egg yolks, then warm to room temp for stable emulsion.
🌿 Fresh tarragon is essential; sub parsley for chervil if needed.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Sauce
- Method: Blender
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 363 kcal
- Sugar: 1g
- Sodium: 159mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 238mg