|
Ingredients
|
Quantity
|
|
Butter
|
225gms
|
|
Shallots (chopped)
|
15gms
|
|
Tarragon
|
1 tbsp
|
|
Egg yolks
|
3
|
|
Peppercorns (crushed)
|
6
|
|
Vinegar
|
15ml
|
Mix together shallots, peppercorns and vinegar. Reduce
completely. Add 1tbsp cold water. Allow to cool. Mix in egg with a whisk.
Return to gentle heat and whisking continuously, cook till it becomes like
cream. Remove from heat and cool slightly. Whisk in the melted warm butter
until thoroughly combine. Add seasoning to taste. Pass through a tammy cloth.
Serve warm with grilled meat and fish.
