Ingredients
2 tbsp (20 ml) of tarragon vinegar
1 onion
1 tsp (5 g) pepper
1/4 cup (50 ml) white wine
2 yolks
20 g butter
tarragon
anise
smallage
Method
Vinegar with chopped onion and pepper boil (Pohlupen) about 15 minutes. Once the marinade has cooled down, add the white wine and egg yolks. The sauce is placed in a water bath and beat with wire, until thickened. Water for the water bath must be very hot, but not boiling. Gradually add the butter. Season with salt, pepper and finely chopped herbs - tarragon, anise, wild chervil.
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Average
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Comments
above described sauce is a major Dutch sauce, which is misspelled technology of preparation. First yolks thicken water bath and gradually put the marinade into thin strips, so as not to cross the yolks to the final thickening the sauce.