If this classic steakhouse sauce intimidates you, fear not! Gone are the days of standing over the stovetop whisking your little heart out to prevent the egg yolks from curdling. Here’s a version you can make in a blender with silky smooth results.
Makes about 1 cup
Total time 10 minutes (plus cooling time)
- ¼ cup dry white wine (such as Sauvignon Blanc or Chardonnay)
- 1 Tbsp. white wine vinegar
- 1 Tbsp. minced shallot
- 2 Tbsp. chopped fresh tarragon, divided
- 3 large pasteurized* egg yolks
- ½ cup butter, melted (and kept hot)
- Salt and pepper to taste
*Because the eggs in the sauce aren’t cooked over the stovetop to 165°F, it’s best to use pasteurized egg yolks.
- Combine the wine, vinegar, shallot, and 1 tablespoon tarragon in a small saucepan. Bring to a boil and simmer 1 to 2 minutes or until mixture is reduced by half. Let cool.
- Combine the cooled wine mixture and the egg yolks in a blender. Purée 30 seconds.
- With the blender running, slowly pour the hot melted butter through the center of the blender top, and purée until the sauce is thickened.
- Remove the sauce from the blender and stir in the remaining 1 tablespoon tarragon.
Season with salt and pepper to taste.
Ideal with steak and seafood.
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