A cousin to Hollandaise Sauce, you won't believe your taste
buds when you try this version of the Classic French sauce. Know your microwave;
be sure to whisk frequently to prevent scrambled eggs. This sauce is all
about the reduction, so be patient, it's well worth it.
Preparation Time: 1 hour Serving Size: 4
- 1/4 white wine vinegar
- 1/4 sauvignon blanc
- 1 tablespoon finely minced shallot
- 1/2 teaspoon dried tarragon
- 1 teaspoon chopped fresh tarragon, divided
- 4 tablespoons unsalted butter
- 1 tablespoon heavy cream
- 1/4 teaspoon kosher salt
- a dash of Texas Pete hot sauce
- 2 extra large egg yolks, beaten
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Please note that all microwaves are different. The times
in this recipe are for a 650-750 watt microwave oven. Stronger
microwaves will obviously require less time and more frequent
To prepare the reduction, place white wine vinegar, sauvignon
blanc, minced shallot, dried tarragon and 1/2 teaspoon chopped
fresh tarragon in a small sauce pan over medium-low heat. Allow
to reduce slowly without boiling, stirring often, until only
2 tablespoons remain. This may take up to 45 minutes. Strain
the reduction and allow to cool slightly.
Place butter in a 2-cup glass bowl. Microwave on high 1 minute
until melted and frothy. Stir in the 2 tablespoons of reduction,
cream, salt, hot sauce and beaten egg yolks in this order. Whisk
well before placing in microwave. Heat on high temperature for
1 minute, whisking strongly for 5 seconds every 15 seconds.
Add the remaining 1/2 teaspoon fresh tarragon after the second
whisking. If you have a powerful microwave, be sure to stir
at shorter intervals to avoid scrambling the eggs. Remove from
the microwave and continue to whisk for at least 30 more seconds
until smooth. Yum!