Ingredients
- 1 french shallot, quartered
- 1 tsp dried tarragon
- 3 tablespoon white wine
- 1 tablespoon red wine vinegar
- pinch salt
- pinch black pepper
- 120 g Butter
- 3 egg yolks
- 1 tablespoon lemon juice
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put shallot into the TM and pulse on turbo twice. Scrape down and pulse twice more.
Scrape down bowl. Add tarragon, vinegar, wine salt and pepper. Process at 100C at
"Gentle stir setting" speed for 5 minutes with the MC off to allow evaporation.Reduce to 1Tb of liquid (so an extra minute or so may be necessary).
Insert butterfly and add remaining ingredients. Process at 80C, speed 3 for 4 minutes.
Tip
For a very smooth sauce you can press through a sieve at the end. I don't normally bother as I like the texture.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Fantastic recipe
absolutely delish
Made it, changed it a bit...but it's a simple recipe that's adaptable!
Super good, yammy
I made this tonight to have with salmon, it was delicious! I made a couple of changes, I had fresh tarragon and chopped it with the shallot. I didn't have any white wine or red wine vinegar so used 3 tablespoons of apple cider vinegar instead.
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