Categories: Red Meat, Sauces

Ingredients

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 3 tbls. minced shallots
• 1 tbls. chopped fresh taragon
• 2-3 tbsp water
• 4 egg yolks
• 2 sticks unsalted butter, melted
• juice of half a lemon, salt, white pepper and cayenne pepper to taste.

Directions

1. Bring vinegar, wine, shallots and taragon to a boil in a small saucepan over mrd-high heat. Boil until most of the liquid evaporates, about 5 min.

2. Turn off heat, add water, then whisk in egg yolks until frothy.

3. Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If its to thin, return i to a low heat and whisk constantly till thickened.

4. Strain sauce through a mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper,and cayenne. Serve immediatly.

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