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