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“This is a luscious sauce enjoyed over fresh sauteed asparagus as well as grilled or broiled steak.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the vinegar, wine, tarragon and shallots in a small saucepan.
  2. Bring to a boil, reduce heat and simmer until liquid is reduced by half.
  3. Strain through a sieve, reserve liquid and set aside.
  4. In a double boiler over simmering water (not boiling), whisk the egg yolks until doubled in volume.
  5. Slowly drizzle in the melted butter, whisking continuously, until sauce is thickened.
  6. Stir in vinegar/wine reduction.
  7. Season with salt.
  8. Serve immediately or cover and keep warm.

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