Ingredients
- /4 cup butter
- tsp minced onion
- tbsp white wine vinegar
- egg yolks, beaten
- tbsp heavy cream
- /2 tsp lemon juice
- tsp dried tarragon
- tsp chopped fresh parsley
- /4 tsp salt
- pinch dry mustard
- pinch cayenne pepper
Instructions
-
Step 1
Start by melting the butter in a microwave-safe bowl—about 30 seconds on high does the trick. Then, whisk in the minced onion, white wine vinegar, beaten egg yolks, heavy cream, and lemon juice until well combined. Stir in the tarragon, parsley, salt, dry mustard, and cayenne, making sure the herbs are evenly distributed. Pop the bowl back into the microwave and cook for 1 minute and 30 seconds, but here's the key: stop and stir every 20 to 30 seconds. I find this prevents the eggs from scrambling and helps the sauce thicken perfectly. You'll notice it becomes smooth and coats the back of a spoon. If it needs more time, go in 10-second bursts. Once done, give it a final stir and taste for seasoning. I often add an extra pinch of salt or a drop of lemon juice to brighten it up. This sauce is best served right away, drizzled over grilled steak or steamed vegetables.