Zutaten für Tarragon Steak Sauce
- White Wine
- Tarragon Vinegar
- Onion
- Pepper
- Dried Tarragon Leaves
- Chervil
- Dried Parsley
- 2 large egg yolks
- 1/4 teaspoon salt
- Real Butter
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Zubereitung von Tarragon Steak Sauce
- Combine 1/2 cup dry white wine, 2 tablespoons red wine vinegar, and 2 tablespoons chopped fresh tarragon in a double boiler.
- Cook over simmering water, stirring occasionally, until the mixture is reduced by half (about 10-15 minutes).
- In a blender or food processor, whisk together 2 large egg yolks and 1/4 teaspoon salt until light and frothy.
- With the blender running, slowly drizzle in the reduced wine and herb mixture until fully incorporated.
- In a separate saucepan, melt 1/2 cup (1 stick) unsalted butter over medium heat until it is hot and foamy, but not browned.
- With the blender running, slowly pour the hot melted butter through the lid opening (or food processor feed tube) in a thin, steady stream. This will temper the eggs and create a creamy emulsion.
- Continue blending until the sauce is thick, smooth, and emulsified, similar in consistency to mayonnaise.
- Serve immediately. Drizzle over steak or chicken, or serve on the side for dipping.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
2g
Fat
229g
Carbs
1g
