Jul 282011
 

This is to complete my post from Monday. This sauce is great with meats and fish.

2 tablespoons Dried Tarragon

¾ cup Red Wine Vinegar

2 tablespoons Shallots minced

2 Egg Yolks

1 Whole Egg

2 Sticks (1/2 lb) Margarine

1 Stick (1/4lb) Butter

1 ½ teaspoon Lemon Juice

½ teaspoon Apple Cider Vinegar

½ teaspoon Ground White Pepper

¼ teaspoon Cayenne Pepper

In a heavy skillet over medium heat, sauté tarragon, red wine vinegar and shallots for 10-15 minutes, or until the mixture becomes paste-like and remove from heat. Melt margarine and butter over medium fire. Bring to a boil, remove from fire and allow to cool. In a blender, blend egg yolks, egg, vinegar, cayenne, white pepper, and lemon juice. With blender on, pour melted margarine/butter slowly into other ingredients. Blend to thicken. Add the tarragon mixture and blend well.

Enjoy

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.