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.
- 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.)
Adding a link here to Ann Kroeker’s Food on Friday. Check out more recipes there.
Food on Friday