Ingredients
4 tablespoons tarragon vinegar
4 tablespoons dry white wine
1/2 cup roughly chopped shallot
1/2 teaspoon ground white pepper*
2 tablespoon tarragon leaf
12 dry roasted and crushed safron threads (optional)
6 large egg yolks
1 cup unsalted butter
Kosher salt
When I don’t need the color to be absolutely pristine, I use a mix of black, white and schechuan peppercorns with a touch of whole all spice. It’s my personal gourmet pepper mix.
Preparation
Place vinegar, wine, shallot, saffron, pepper and tarragon in a saucepan over high heat and let boil until reduced to half.
Meanwhile place egg yolks in blender and whip until thick and frothy. (This can be started after vinegar mixture boils, while you wait for it to reduce)
Once the mixture is reduced, drizzle it into the running blender. Keep it running on high.
Melt the butter in the same saucepan, don’t let it boil. Drizzle the butter into the blender in the same way you did previously with the vinegar mixture.
You’ll see how as you add the boiling liquids the egg not only emulsifies but also cooks!
Taste and salt as desired.
Can be served immediately or kept in the blender while still running on low until cool and serve at room temperature.
