Photo courtesy of Arthur Bovino
This classic, creamy French sauce is used on eggs, meats, fish and vegetables. Follow this link for the Tarragon Reduction Recipe used below.
1 dozen eggs
½ teaspoon cayenne
¼ cup tarragon vinegar (available in most grocery stores)
2 tablespoons Dijon mustard
¼ cup white wine
4 pounds clarified butter
½ cup tarragon reduction
Kosher salt, to taste
Separate the yolks and reserve them in a large metal bowl (reuse or discard the whites), then whisk the eggs until they turn 'lemon' in color. Then add cayenne, vinegar, mustard, and wine, and whisk to combine.
Using the double-boiler method, gently warm the combined ingredients and whisk until they become thick and frothy, removing from the heat when necessary so as not to scramble.
Add 1/3 of the clarified butter, whisking until it emulsifies (you can do this in a blender too). Then add the remaining butter and combine. Mix in the tarragon reduction and salt to taste.