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In a small saucepan, combine vinegar, tarragon, and shallots. Cook rapidly until liquid is almost totally reduced. In a blender or processor combine egg yolks, lemon juice and pepper. Slowly add butter. Add cooked herb mixture. Blend until thick. Serve hot on steak. Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
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Gregghamil 3 years agoCalled for tarragon twice and didn't say what kind. ingredients calls for white wine but never says when to add it. Also doesn't mention if butter should be hot and how to heat the sauce....would like to try it again with the proper instructions...
CCheryl 3 years agoThis sauce went very well with my steak, Thanks, CCheryl,