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This can be prepared a little ahead – it will hold for about 30 minutes.
½ shallot (about 20g), finely diced
60ml dry white wine
40ml white wine vinegar
2 egg yolks
150g unsalted butter, melted and kept warm
2 tsp fresh tarragon, finely chopped (about 4-5 sprigs)
1. Put the shallot, wine and vinegar in a saucepan. Bring to the boil and cook until reduced by half. Transfer to a heatproof bowl and set over a pan of barely simmering water (the bowl’s base should not touch the water). Add the egg yolks and a pinch of salt; whisk until it doubles in volume (about 3-4 minutes) and holds a figure of 8 shape.
2. Take off the heat and gradually whisk in the butter, a little at a time. Stir in the tarragon before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This nutritional information relates to a 15ml serving
This recipe was first published in August 2014.
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