Egg Tarragon Sauce
This sauce is traditionally served with boiled veal head ( TÍte de Veau). It can also work with boiled or broiled meat as well as grilled or boiled fish.
Tools: -Whisk -Mixing bowl -Knifes
Ingredients:- to convert - 3 egg yolks - 1 hard boil egg chopped coarsely - 1 T. Dijon mustard - 3/4 cup corn oil - 1/4 sesame oil - 2 tsp. vinegar -2 oz. cornichons (French pickles) -1 oz. chopped fresh parsley and tarragon - Salt and black pepper.
the hard eggs, egg yolks, mustard, cornichon, sesame oil, vinegar, chopped herbs
in the mixing bowl 2)
thoroughly and add the the oil slowly 4)
Chemistry: Emulsion of oil into a mass of ingredient. Mixing has to be done rapidly to break oil into small particles.
Wine recommendation: None 1998 http://www.wineworks.ie/loire_valley.htm
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