This sauce, although not a foundation sauce , is so very popular in France, and somehow seems so closely associated with French cooking, with their unique TOURNEDOS, and other luscious dishe, that I have selected it from countless others. It is said to be the creation of THE CHEF DES CUISINES OF THE PAVILLON HENRY IV at SAINT-GERMAIN-EN-LAYE, and dates from about 1830.
Ingredients :
- the yolks of 3 eggs
- 4 tablespoons of white wine
- 6 tablespoons of tarragon vinegar
- 1 tablespoon of finely chopped shallots
- 2 level tablespoons of fresh tarragon
- 1 tablespoon of chervil
- a little mignonette pepper
- a little salt
- 1 cup of butter
- a good dash of cayenne
Method :
- Put the wine and vinegar in a saucepan with the chopped shallot, the tarragon, the chervil, season with the mignonette pepper and a little salt.
- Bring to the boil and simmer till reduced by two-third.
- Remove from the fire and, when lukewarm, add the 3 yolks of eggs, stirring well, replace on a very slow fire--or even keep the saucepan in another saucepan of boiling water--and very gradually add the butter, divided in small pieces, beating with an eggwhisk incessantly.
- When all the butter has been used, the sauce should be very light.
- It should be hurriedly strained through a conical sieve, replaced on the fire with a little chopped tarragon and chervil, and seasoned with a dash of cayenne.
- This sauce should never be allowed to get really hot.
- It should be treated as a "butter mayonnaise", worked as such, and served lukewarm, otherwise it will curdle.
Ingredients :
- the yolks of 3 eggs
- 4 tablespoons of white wine
- 6 tablespoons of tarragon vinegar
- 1 tablespoon of finely chopped shallots
- 2 level tablespoons of fresh tarragon
- 1 tablespoon of chervil
- a little mignonette pepper
- a little salt
- 1 cup of butter
- a good dash of cayenne
Method :
- Put the wine and vinegar in a saucepan with the chopped shallot, the tarragon, the chervil, season with the mignonette pepper and a little salt.
- Bring to the boil and simmer till reduced by two-third.
- Remove from the fire and, when lukewarm, add the 3 yolks of eggs, stirring well, replace on a very slow fire--or even keep the saucepan in another saucepan of boiling water--and very gradually add the butter, divided in small pieces, beating with an eggwhisk incessantly.
- When all the butter has been used, the sauce should be very light.
- It should be hurriedly strained through a conical sieve, replaced on the fire with a little chopped tarragon and chervil, and seasoned with a dash of cayenne.
- This sauce should never be allowed to get really hot.
- It should be treated as a "butter mayonnaise", worked as such, and served lukewarm, otherwise it will curdle.
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