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- Butter 2 sticks
- Egg yolks 4
- Shallots 1
- Dry white wine 1 cup
- Tarragon 2 large sprigs
- Lemon 1 TB + more to taste
- White Vinegar 1 TB + more to taste
- Salt pinch + more to taste
- Pepper pinch + more to taste
- Dijon mustard 2 tsp + more to taste
- Preheat filled SmartHub to 150ºF
- Reduce to 1/4: finely chopped shallots, cup of dry white wine, and chopped tarragon
- Pour into a vac-snap bag: All ingredients, including wine, shallots, and tarragon reduction
- Place in SmartHub for 40 min.
- Remove, shake to emulsify, serve.