Place the vinegar and 2 tablespoons of the water in a heavy saucepan with a pinch of salt and pepper. Bring to a boil and cook for 1 minute. Reduce heat to a simmer and whisk in the egg yolks and 1 tablespoon of tepid water. Whisk in the butter a little at a time. If the sauce becomes too thick, whisk in several drops of tepid water. Whisk in the tarragon and crÅme fraöche. Taste for seasoning. Serve warm with shellfish, or poached or grilled fish.
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2 egg yolks
1 tbsp vinegar
3 tbsp water
1/2 cup unsalted butter, softened
1 tbsp fresh tarragon, chopped
2 tbsp crÅme fraöche
salt, pepper
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10
mn
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5
mn
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The chef recommends that this sauce should be served with grilled scampi.
