Ingredients

The following ingredients have 8 Servings
  • 1/4 cup apple cider vinegar
  • 1/2 cup dry white wine
  • 1 cup butter
  • 3 large yolks
  • 1/2 tsp dried tarragon
  • 1/4 tsp Pink Himalayan Salt
  • 16 oz ribeye steak
  • 1 cup brussel sprouts, halved
  • 2 tbsp olive oil
  • 1 tsp Pink Himalayan Salt
  • 1 tsp black pepper

Instruction

  • Add the vinegar, wine and tarragon to a small sauce pan and bring to a simmer over medium-high heat. Allow to reduce until you are left with about 2 tbsp of liquid. It should take around 15 minutes.
  • Pour the reduced vinegar into a glass measuring cup (tight enough to just fit an immersion blender head). Add the salt and egg yolks. Set aside.
  • Add the butter to a small saucepan and melt over medium heat. Once fully melted, swirl around to let any foam subside.
  • Place the immersion blender into the bottom of the measuring cup and blend. As you continue to blend slowly pour in the butter until you have achieved a thick, creamy sauce. This should be a fairly quick process (less than a minute).
  • Serve immediately with meat and veggies.