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Categories:Viewed: 41 - Published at: 6 years ago
Ingredients
- 1 pound (4 sticks) butter
- 1/2 cup dry white wine
- 1 teaspoon dried tarragon
- 4 egg yolks
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon Tabasco or other hot sauce
- 3/4 teaspoon Worcestershire sauce
Method
- Melt the butter in a 1-quart saucepan over low heat.
- Raise the heat to medium and bring to a boil.
- Remove from the heat and skim, then return to the lowest possible heat to keep warm.
- Combine the wine and tarragon in a small skillet.
- Cook over high heat until the volume of liquid in the pan has been reduced to about 2 tablespoons.
- Put about 1 inch of water into the bottom of a double boiler.
- In the top, whisk together in the wine reduction, egg yolks, lemon juice, hot sauce, and Worcestershire sauce.
- Bring the water in the bottom to a simmer, taking care not to let it bubble up enough to touch the bottom of the upper pan.
- Whisking constantly, simmer until the sauce begins to thicken, about 5 minutes.
- Still whisking, drizzle in the butter, and continue to whisk until the mixture is thick and creamy.
