I've noticed that many French dishes call for tarragon, and Nigel Slater uses it often. So, I decided to try another recipe with tarragon since I still had some in the fridge.
1/4 cup Champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Freshly ground black pepper
3 extra-large egg yolks
1/2 pound (2 sticks) unsalted butter, melted
- Put the vinegar, wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds.
With blender on, slowly pour the hot butter through the opening in the lid.
Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
A bad pic, but not a bad sauce.
Nevertheless, after trying two recipes with tarragon and not thinking of only black jelly beans, I am looking forward to trying a few more...I have my eye on Slater's salmon cakes. Until then, I am submitting this post for Weekend Herb Blogging, which is being hosted this week by Anna from Morsels and Musings.