Tarragon Steak Sauce – a delicious recipe with white wine, tarragon vinegar, onion, pepper, tarragon, chervil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine wine, vinegar, and herbs in a double boiler.
2
Cook until it is reduced by half.
3
Scramble the egg yolks and salt in a blender or food processor (I prefer a blender).
4
Add the wine/herb mixture to the eggs in the blender/processor.
5
Now melt the butter in a saucepan until it is very hot bubbly.
6
Turn on the blender/processor, and pour very hot butter through the cork in the blender lid or through the top of the food processor (you must do this while the machine is blending!) This will cook the egg mixture. Whip until everything is mixed and smooth like a mayonnaise.
7
Serve right away, usually on the side for dipping, or you can spoon some on top of the steak.
415
kcal
Calories
42
g
Fat
2
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cup white wine, 2 tablespoons tarragon vinegar, 1 tablespoon finely chopped onion, 1/8 teaspoon pepper, and more.
Yes, Tarragon Steak Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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