This recipe has all the tangy tarragon flavor of real , but none of the butter that's in the original sauce. Like the classic, this much lighter version is great with steak, chicken, and salmon.
- 4 egg yolks
- 1 tablespoon tarragon mustard (or 2 teaspoons Dijon and 1 tablespoon minced fresh tarragon)
- 1 teaspoon black pepper
- 1 1/2 tablespoons white wine vinegar (or tarragon vinegar)
- 1 tablespoon water
- salt to taste
- Optional: 1/2 tablespoon finely minced shallots
- Optional: 1 pinch cayenne pepper
- Optional: 1 tablespoon tarragon (fresh chopped)
- Add all ingredients, except the salt, to a stainless steel mixing bowl. Place the bowl over a saucepan with about an inch of water boiling in it (this is called a "double boiler") or simply place the bowl over the lowest flame setting. You can raise and lower the bowl to control the heat.
- Whisk until the mixture thickens, becomes light and foamy, and is barely hot to the touch. If you cook too long, it will get very thick and start to stick to the bowl. Remove from heat, add salt to taste and serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|