Preparation info
  • Makes about

    240 milliliters

    • Difficulty


    • Ready in

      20 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 95 milliliters (¼ cup plus tablespoons) water (see Note)
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Prepare your mise en place.

To make the reduction, combine 75 milliliters (¼ cup plus 1 tablespoon) of the water, the vinegar, shallots, peppercorns, and tarragon in a small saucepan over medium heat.

Bring to a simmer and simmer for about 5 minutes or until the liquid has been reduced by 80 percent. Remove the reduction from the heat and combine it with the egg yolks and