- 4 egg yolks
- 1 bunch tarragon, plus more for finishing
- 1 cup (240ml) unsalted butter, melted
- ½ cup (120ml) white wine vinegar
- ¼ cup (60g) dry white wine
- 1 Tbsp (4g) chervil, finely chopped
- Pinch of cayenne pepper
- Lemon Juice to taste
- Kosher salt and pepper to taste
Share & Save
Ingredients
Directions
- In a small saucepan, combine shallot, tarragon, white wine, and white wine vinegar. Bring to a boil and reduce by half. Transfer to a heat-proof container and put into the refrigerator to cool.
- In a quart sized mason jar, add egg yolks and blend until they become pale in color.
- Add a splash of the tarragon infused vinegar reduction and blend.
- While blending, slowly add melted butter until all of the butter has been added and a smooth and creamy emulsification has formed.
- Season with salt and more of the vinegar reduction. Fold in chopped tarragon and fresh ground black pepper.
Comments & Ratings
Already have an account? Sign in
Thank you!
Your submission has been received
Your submission has been received
Oops! Something went wrong while submitting the form.
{email}
{email}
For account support email webmaster@joshuaweissman.com
Average rating
{#}
.svg)
.svg)
(#)
Thank you!
Your submission has been received
Your submission has been received
Oops! Something went wrong while submitting the form.
Other recipes
The Best Chili Oil Ever
Snacks & Sides
20 min
The Ultimate Chicken Tender Plate At Home
Main Dishes
Snacks & Sides
1 hr
The Best Tater Tots Ever
Snacks & Sides
1 hr, 15 min
{# Comments}