- Shallots - 2 pieces
- Sprig of tarragon - 3 pieces
- Wine vinegar - 3 items. spoons
- White dry wine - 3 Art. spoons
- Egg yolk - 3 pieces
- Warm water - 1 st. a spoon
- Butter - 150 Grams
- Salt and black pepper - - To taste
Take the saucepan and on a very slow fire boil it in a mixture of the following ingredients: shallots, wine vinegar, wine, black pepper and chopped sprigs of tarragon. Cook this liquid mixture, stirring, about 10 minutes. In parallel, on a small fire, melt the butter. Whisk egg yolks with a little water, add melted butter here, whisk thoroughly. In a blender, grind the fried mixture from the first point to homogeneity, then add a mixture of yolks and butter, and again whisk until a uniform consistency is formed. Sauce for consistency should be thick enough, do not flow. Once the sauce has got the right consistency - we remove it from the bowl of the blender, put it into the sauce bowl and serve it to the table at room temperature. Again, the sauce is perfect for dishes cooked on the grill, and just for any meat or fish.
Servings: 3-4