Ingredients
reduction: 2cups w.wine
2 cups tarragon vinegar
2 shallots sliced
6 sprigs thyme
2 bunches tarragon
12 black peppercorns
2 bay leaves
24 coriander
2 star anise
3/4 cup egg yolks
sauce:
1T reduction
8 ozs egg yolk
1lb butter
Preparation
http://www.freep.com/videonetwork/2793224870001 For reduction put all ingredients in pan and reduce by 75% leaving you with 1 cup. Will keep in fridge 1 month.
Sauce: High speed blender: add 1T of reduction and 8ozs egg yolk. Heat up to nearly boiling 1lb of butter. Turn on blender and add the butter while blending. Once it’s incorporated, sauce is ready. It will be thin but will thicken once poured.
