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- Serves4
- CourseAccompaniment
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Ingredients
- ½ shallot, finely diced
- 60ml dry white wine
- 40ml white wine vinegar
- 2 British Blacktail Free Range Medium Egg yolks
- 150g unsalted butter, melted and kept warm
- 2 tsp fresh tarragon, finely chopped (about 4-5 sprigs)
Method
Put the shallot, wine and vinegar in a saucepan. Bring to the boil and cook until reduced by ½. 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, then whisk until it doubles in volume (3-4 minutes) and holds a figure of 8 shape.
Remove from the heat and gradually whisk in the butter, a little at a time. Stir in the tarragon before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,507kJ/ 366kcals |
---|---|
Fat | 38g |
Saturated Fat | 22g |
Carbohydrates | 0.5g |
Sugars | 0.3g |
Fibre | 0.1g |
Protein | 3.7g |
Salt | 0.2g |