This classic sauce is usually served with filet mignon, prime rib of beef, or fish. It’s excellent with swordfish or salmon.
Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1 cup unsalted butter
- 1 large egg
- 2 egg yolks
- 1 Tbsp. white wine vinegar
- ½ tsp. dried tarragon
- ⅛ tsp. cayenne pepper
- ¼ tsp. salt
- Melt the butter in a small, heavy saucepan over very low heat. Put the eggs, vinegar, tarragon, and cayenne in the jar of a blender or food processor. Blend well.
- With the motor running on low, add the hot butter, a little at a time, to the egg mixture.
- Return to the pan you used to melt the butter. Add salt. Whisking, thicken the sauce over low heat. As soon as the mixture thickens, remove from heat pour into a bowl or a sauce boat. Serve warm.