Yield:
1 cup
Level:
None

Ingredients

Directions

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.

Serve with Veal Oscar (see recipe).

IDEAS YOU'LL LOVE

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Sauce Bearnaise

Recipe courtesy of Anne Burrell

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Neely's BBQ Sauce

Recipe courtesy of Gina Neely|Pat Neely

Panna Cotta with Berry Sauce

Recipe courtesy of Valerie Bertinelli

Gorgonzola Sauce

Recipe courtesy of Ina Garten

Tartar Sauce

Recipe courtesy of Ina Garten

Mushroom Cream Sauce

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking