Put into a basin one or two shallots, a little chervil and green tarragon, all chopped very finely indeed, a large spoonful of French mustard, pepper, salt, and about a tablespoonful of vinegar. Add about 2 tablespoonsful of oil very slowly, stir all the time until the mixture thickens. The quantities depend on the amount […]
Archive for June, 2008
Boil 2 tablespoonsful of Tarragon vinegar with 1 tablespoonful of cold water until it is slightly reduced, then let it cool by placing the saucepan at the side of the stove. Stir in slowly the yolks of 3 eggs, 2 oz. of butter, and a large pinch of salt, stir very slowly and carefully until […]
