Using a double boiler (or a stainless mixing bowl placed within a saucepan with a half inch of water such that the mixing bowl doesn't touch the water) bring water to a simmer and add the egg yolks.
While constantly stirring, slowly incorporate the butter, a few pieces at a time, allowing the butter to fully melt before adding more. Do not allow the sauce to break or separate (see note below). You can periodically remove the top of the double boiler from the simmering water if the sauce seems to be getting too hot and is starting to form solids.
Once all of the butter is incorporated, add salt and pepper and continue to stir and gently heat until the sauce thickens and the color changes from a bright yellow to a more pale shade.
Remove the top part of the double boiler from the simmering water and add the tarragon vinegar and dried (or fresh) tarragon. Stir thoroughly.
At this point, if the sauce is not thick enough, place the double boiler back over the simmering water and gently heat while stirring constantly until the desired thickness is reached.
Serve immediately over steak.
If you break the sauce, all is not lost. Remove the top of the double boiler and slowly add 1 TBS of the simmering water from the bottom of the double boiler to the sauce while stirring constantly. This should allow the sauce to re-emulsify.
You can keep the sauce warm for up to an hour by placing the sauce in a container then placing the container in a hot water bath held at about 130 degrees Fahrenheit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (44g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 228 (98%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 166mg||51 %|
|Sodium 168.1mg||6 %|
|Potassium 26mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 233
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