Ingredients
The following ingredients have 4 Servings
- 1 tablespoon truffle-infused oil (optional)
- 1 cup white wine
- ½ cup apple cider vinegar
- 2 sticks butter, cubed
- 1 shallots, minced
- 2 cloves garlic, minced
- 3 egg yolks
- ½ cup + 1 teaspoon tarragon, chopped
- 1 teaspoon peppercorns
Instruction
- In a saucepan over medium heat, combine shallots, garlic, ½ cup tarragon, peppercorns, vinegar and wine.
- Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about ½ cup in volume. About 15 minutes.
- Strain out the bits through a cheesecloth so only the liquid remains.
- In a double boiler over medium-low heat, combine the liquid with the egg yolks.
- Whisk until small bubbles appear and the mixture is slightly foamy.
- Add butter and melt, whisking continuously until thickened into a sauce. About 15 minutes.
- Remove from heat and add truffle oil and remaining tarragon.
- Serve about a tablespoon over steak, eggs or veggies.
