Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Total:
10 min
Active:
10 min
Yield:
2 cups
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the vinegar and egg yolks and blend on high speed for several seconds. With the blender still running, remove the center lid of the blender. Pour the hot butter in a thin, steady stream into the whirling egg mixture. Add the tarragon and shallot and continue to blend. Add salt and pepper to taste.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

More from:

The Kitchen

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Fire Roasted Tomato Blender Salsa

Recipe courtesy of Food Network Kitchen

White BBQ Sauce (Alabama Style)

Recipe courtesy of Food Network

Shrimp Spring Rolls with Peanut Dipping Sauce

Marsala Sauce

Recipe courtesy of Drury Lane Theatre and Conference Center

Tomato Sauce

Recipe courtesy of Alton Brown

Marinara Sauce

Recipe courtesy of Ina Garten

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Duck in Orange Sauce

Recipe courtesy of Audie Edwards

Smoked Prime Rib with Brown Butter Garlic Sauce

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.