Ingredients
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1 tbsp chopped shallot
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4 large egg yolks
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2 tbsp water
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1 tbsp lemon juice
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2 tbsp chopped tarragon
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1/8 tsp kosher salt
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16 tbsp melted butter, cooled to room temperature
Steps
1
Add 1 Tbsp. butter to a skillet and sauté the shallots until softened, about 3-4 minutes. Set aside.
2
Add the yolks, water, lemon, shallots, and salt to a blender.
3
Blend the ingredients until smooth, then slowly add the butter in a thin stream until an emulsion forms.
4
Fold in the tarragon.
5
Transfer to a serving dish and serve immediately.
