Ingredients
- 1/4 cup wine vinegar
- 1/4 cup dry white wine
- 1 tablespoon green onions minced
- 1 tablespoon tarragon minced
- 1/8 teaspoon black pepper
- 3 egg yolks
- 3/4 cup unsalted butter melted
- pinch salt
- 2 tablespoons parsley minced
Method
- Boil the vinegar, wine, onions, tarragon, and pepper over medium heat until reduced to 2 tablespoons.
- Let cool.
- Vigorously whisk egg yolks and vinegar mixture until doubled and thickened in a saucepan over medium-low heat.
- While whisking, slowly pour in melted butter.
- Continue to vigorously whisk until thickened and again doubled in volume.
- If the sauce cracks at any point, whisk in an additional egg yolk to rescue it.
- Remove from heat and whisk in salt and parsley.
- Cover and place in a warm spot until ready to use.
- If the sauce is too thick, whisk in warm water a teaspoon at a time.
Source
Adapted from Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780
