Serves 4
4 oz (100g) butter
1 teaspoon chopped fresh tarragon
1 teaspoon finely chopped shallot
2 tablespoons white wine vinegar freshly milled pepper
1 tablespoon cold water
2 egg yolks
juice of 1/2 lemon
1 teaspoon chopped fresh parsley pinch of salt
Melt the butter in a saucepan over low heat and allow to cool slightly. Put the chopped tarragon, chopped shallot and wine – vinegar into a separate saucepan and season with the pepper. Boil until vinegar has reduced to a scant tablespoon. Draw off the heat and add the cold water, then add the egg yolks. Whisk over low heat for several minutes until thick and frothy. Draw off the heat again and slowly whisk in the warm (not hot) butter. Whisk in the lemon juice, add the chopped parsley and season with salt. Serve with grilled steaks.
Variation: If you can’t get fresh tarragon use tarragon vinegar in place of the wine vinegar