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The Silver Spoon, Phaidon Press

For all kinds of broiled or spit-roasted meat and steamed vegetables, such as asparagus spears, green beans or zucchini.
Serves 4

• scant 1/2 cup white wine vinegar
• 4 shallots, chopped
• 2 tablespoons fresh tarragon leaves
• 3 egg yolks
• 1 tablespoon lemon juice, strained
• 1 cup butter, melted
• pinch of cayenne pepper
• salt

Pour the vinegar into a stainless steel pan.
Add the shallots, tarragon and a pinch of salt.
Set over medium heat until the liquid has reduced by more than half.
Strain and let cool slightly.

Lightly beat the eggs yolks with 1 teaspoon water.

Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.

Pour the mixture into the top of a double boiler or a heatproof bowl.

Set over a pan of barely simmering water and whisk constantly until increased in volume.

Add the melted butter and whisk until thickened.

Season with the cayenne pepper.

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