Ingredients
3/4 Tablespoon Tarragon,dries 1/2 shallot, trimmed, cut into pieces ½ tsp whole black peppercorns 2 tbsp white wine vinegar 2 tbsp dry white wine 3 egg yolks 1 pinch salt 150 g unsalted butter, cut into cubes, softened Method Place tarragon, shallot and peppercorns into mixing bowl and chop 6 sec/speed 8. Scrape down sides of mixing bowl with spatula. Insert butterfly whisk. Add white wine vinegar, dry white wine, egg yolks, salt and unsalted butter and heat 5min/80°C/speed 1. Sauce will thicken and emulsify during cooking. Remove butterfly whisk. Serve immediately. Adapted from the cookidoo recipe https://cookidoo.com.au/recipes/recipe/en-AU/r68747
0 Comments
Leave a Reply. |