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A tarragon sauce that enhances meat and fish!

1 bowl

10 min

25 min


Eggs 4 yolks
Shallot 1
Butter 200g
Dry white wine 100ml
Wine vinegar 2 tbsp.
Fresh or dried tarragon 3 tbsp.
Salt 1 pinch
Freshly ground pepper


  • Melt the butter in the bowl for 5 minutes at 70 °C on speed 2. Set aside the melted butter. Prepare the remaining ingredients while the bowl cools.
  • Peel the shallot and blend for 10 seconds on speed 5. Scrape down the sides of the bowl with a spatula. Add white wine, vinegar, tarragon and pepper.
  • Heat for 10 minutes at 100°C on speed 2, removing the stopper. Strain the stock and allow to cool.
  • Rinse the bowl. Place egg yolks in bowl and pour in stock. Mix for 20 seconds on speed 5.
  • Heat for 10 minutes at 70 °C on speed 3 without the lid. After 2 minutes, slowly pour the melted butter through the hole in the lid.
  • Season the sauce with salt, pepper and herbs: tarragon. Stir for 30 seconds on speed 3 and serve.
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