|
Ingredients
|
Quantity
|
|
Béchamel sauce
|
150ml
|
|
Shallot
|
1
|
|
Tarragon
|
|
|
Vinegar
|
75ml
|
|
Egg yolks
|
2
|
|
Butter
|
15gms
|
|
Peppercorns (crushed)
|
6
|
Chop the shallots and put into a pan with vinegar and pepper
corns. Boil till reduced to 1 tbsp. add béchamel sauce and whisk well. Add egg
yolks and continue whisking taking care that sauce does not boil. Remove from
heat and gradually whisk in the butter. Pass through a tammy and reheat. Use as
required.
