To clarify butter, melt it over low heat without stirring. Once it has melted remove from heat and skim off the solids floating on top.
- 7 ounces unsalted butter, melted and clarified
- 1/4 cup very finely chopped shallots
- 2 tablespoons finely chopped fresh tarragon
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 3 egg yolks
- salt and pepper
Place shallots, tarragon, vinegar and wine on medium heat and boil until reduced to about 2 tablespoons of liquid.
Set up a double boiler arrangement with a Pyrex bowl and a saucepan. Place the egg yolks in the bowl and whisk in the reduced vinegar. Place bowl in pan of simmering water and cook, whisking continually, until mixture thickens - about five minutes.
Remove from heat and very slowly whisk in clarified butter. Whisk in salt and pepper to taste.
Makes 6 servings.
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