2 PEELED SHALLOTS
2 SPRIGS TARRAGON LEAVES
60 ml WHITE WINE
40 ml VINEGAR
60 ml WATER
4 EGG YOLKS
170 g BUTTER (CHOPPED INTO PIECES)
- Place the shallots and sprigs of tarragon leaves in the bowl fitted with the ultra blade knife and mix on turbo for 10 s.
- Replace the ultra blade knife with the mixer and add the white wine and vinegar. Launch the cuisine companion at speed 3 at 95°c for 15 mins.
- Once the shallots are cooked, replace the mixer with the whisk and add the water, egg yolks and butter (chopped into pieces).
- Season with salt and pepper and start the sauce program at speed 6 at 70°c for 8 mins with the stopper on.
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