Welcome to the new Tasty Tuesday feature. Each week, we will highlight a family favorite recipe or one from our kitchen that we are trying out. My friend, Karen, will be joining me on this project. If you have a recipe that you would like us to feature, just click the contact tab on the top banner. Hope you enjoy this new addition to the blog.
This tangy sauce delights the taste buds with a delicate flavor of tarragon and tart lemon juice cooked in a real butter base. Hubby's favorite to top a tender steak. But it always came out runny until I experimented with a couple of changes to the recipe. After not having attempted this for more than 30 years, I now have a sauce to serve Hubby on special occasions.
- 3 egg yolks
- 3 Tbls of lemon juice
- 1/2 Cup of butter
- 1 Tbls of finely chopped onion or dried minced onions
- 2 tsps of dried tarragon leaves (the original recipe called for 1 tsp and I accidentally put in 1 tbls this time. There was a stronger tarragon flavor that everyone liked, but I thought 2 tsps would enhance the sauce with a slightly milder flavor. You experiment and see what you like best.
- 1/2 tsp dried chervil leaves
- 2 Tbls of white wine, if you like, as this compliments the tarragon and lemon juice flavors (just add 1 Tbls at a time so that the sauce does not thin too much)
The secret to this sauce lies in whipping the 3 egg yolks and 3 Tbls of lemon juice with a whisk until they are well blended. No heat is turned on yet.
After whipping the eggs and lemon juice, I rubbed the dried tarragon between my fingers and added it to the mixture (that releases its flavor). I also stirred in 1/2 tsp of dried chervil leaves and 1 Tbls of dried minced onions because I did not have a fresh onion on hand.(Some things can be substituted if they don't change the consistency.)
The recipe calls for 1/2 Cup of real butter. Half of that is added at a time. However, before adding the 1/4 Cup, cut the butter into chunks. Then stir the mixture constantly over LOW heat until the butter is melted and the yolks are cooked. The sauce will look creamy and slightly thick Then do the the same with the other 1/4 Cup of butter.
When the sauce starts to thicken like the photo to the right, STOP. The sauce has reached its thickest and creamiest stage. To continue stirring and cooking only causes the sauce to separate. I learned from experience.
At this point, the white wine can be added to the sauce, 1 Tbls at a time so that the sauce does not thin out.
Would love to hear if you have different versions of this recipe?
Do you have a favorite sauce you like for dipping your steak into?
Let me know if you try this recipe and how it turns out for you and your family.
"Do not work for food that spoils, but for food that endures to eternal life, which the Son of Man will give you. On Him God the Father has placed his seal of approval." John 6:27 NIV
Adding a link here to Ann Kroeker's Food on Friday. Check out more recipes there.
Food on Friday