- Active Time 15m
- Total Time 15m
Makes approximately 1 1/2 cups (Serves 12)
This creamy, tangy sauce is a perfect accompaniment to filet mignon.
- 1 cup clarified butter
- 2 tablespoons fresh tarragon, coarsely chopped
- 2 tablespoons fresh chervil, coarsely chopped
- 1 shallot, finely chopped
- 4 peppercorns, crushed coarsely under a heavy saucepan
- 1/3 cup white wine vinegar
- 6 egg yolks
- Salt, to taste
- Pinch of cayenne pepper
Melt the butter in a small saucepan.
Set aside 1 tablespoon tarragon and 1/2 tablespoon chervil. Place the shallot and peppercorns in a separate small saucepan with the vinegar and remaining tarragon and chervil. Bring to a boil and simmer for 4 to 6 minutes, or until the liquid has reduced by 3/4.
Transfer the liquid to the top of a double boiler over barely simmering water. Add the egg yolks and whisk until thick and the mixture leaves a trail on the surface when the whisk is lifted.
Remove the insert from the water and gradually pour in the butter, whisking constantly, until all the butter in incorporated. Strain, then season with salt and cayenne pepper. Add the reserved tarragon and chervil just before serving. Serve lukewarm, making sure not to overheat.
Tip: If the sauce separates, whisk in a few drops of cold water or chips of ice to restore consistency. The sauce may be kept warm, covered with plastic wrap, over the saucepan of warm water. <B>Serving Size = 2 tablespoons</b>
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
168 calories; 18g total fat; 148mg cholesterol; 7mg sodium; 1g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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