100 ml/32 fl oz white wine vinegar
4 shallots, chopped
2 tablespoons fresh tarragon leaves
3 egg yolks
1 tablespoon lemon juice, strained
200 g/7 oz butter, melted
pinch of cayenne pepper


1.Pour the vinegar into a stainless steel saucepan. Add the shallots, tarragon and a pinch of salt.
2.Set over a medium heat until the liquid has reduced by more than half. Strain and leave to cool slightly.
3.Lightly beat the eggs yolks with 1 teaspoon water.
4.Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.
5. Pour the mixture into the top of a double boiler or a heatproof bowl.
6. Set over a saucepan of barely simmering water and whisk constantly until increased in volume.
7.Add the melted butter and whisk until thickened. Season with cayenne pepper.
8.For all kinds of grilled or spit-roasted meat, and steamed vegetables such as asparagus spears.
9.French beans or courgettes.

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