Mix together shallots,
vinegar, first batch of fresh or dried tarragon and peppercorns in a
non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly.
Transfer reduction to a round bottomed
stainless steel bowl. Add egg yolks and mix well.
Place the bowl over a hot water bath (barely
simmering) and continue to beat until the yolks are thick and creamy. Be careful
not to scramble the egg yolks; pull the bowl away from the hot water bath if it
starts to get too hot.
Remove from heat. While whisking, gradually
add the clarified butter to the egg yolks, drop by drop at first. If the sauce
is too thick, thin with lemon juice or warm water
1/4 cup wine vinegar
1/4 cup dry white wine or dry white vermouth
1 tablespoon minced shallots or green onions
1 tablespoon minced fresh tarragon or 1/2 tablespoon dried tarragon
1/8 teaspoon pepper
Pinch of salt
3 egg yolks
2 tablespoons cold butter
1/2 to 2/3 cup melted butter
2 tablespoons fresh minced tarragon or parsley
Boil the vinegar, wine,
shallots or onions, herbs and seasonings in a small saucepan over moderate heat
until the liquid has reduced to 2 tablespoons. Let it cool.
Then proceed as though making a hollandaise. Beat the egg yolks until thick.
Strain in the vinegar mixture and beat. Add 1 tablespoon of cold butter and
thicken the egg yolks over low heat. Beat in the other tablespoon of cold
butter, then the melted butter by droplets. Correct seasoning, and beat in the
tarragon or parsley.
For a Sauce Choron, simply beat 2 to 4 tablespoons tomato paste or tomato
purée. by tablespoons, into 1 1/2
cups Béarnaise and correct seasoning.
When you have eliminated the impossible, whatever remains,
however improbable, must be the truth.
- Sir Arthur Conan Doyle