Makes enough to generously sauce 3 large steaks, or 4 sensible portions
A classic French emulsified butter sauce infused with tarragon, chervil and shallot; made foolproof with a stick blender in 2 minutes.
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| prepSeparate egg yolks while cold, then leave at room temperature for 15 minutes | ||||||||
| 22 ml dry white wine | Simmer vinegar, wine, pepper, eschallot & tarragon 2 min | Remove from heat, stand 5 min to infuse | Strain, pressing out liquid; cool 5 min | Blitz egg yolks, infused vinegar & salt | Drizzle in hot clarified butter slowly, 1 min | Blitz 10 sec, moving stick up and down | Add water 1 tbsp at a time until sauce consistency | Stir in fresh tarragon & chervil |
| 22 ml white wine vinegar | ||||||||
| 1/4 tsp coarsely crushed black pepper | ||||||||
| 1 small eschallot, peeled and finely sliced | ||||||||
| 2 sprigs tarragon | ||||||||
| 3 egg yolks, at room temperature | ||||||||
| 1/4 tsp kosher salt | ||||||||
| 175 g clarified butter, hot | ||||||||
| 3 g tarragon leaves, finely chopped | ||||||||
| 3 g chervil, finely chopped | ||||||||
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