Beaufort Stew Recipe

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Ingredients

Directions

Step #1 mix shallots, wine, & 2 pinches pepper in a small pot set over med-heat/flame, 1 tbsp tarragon, vinegar, & reduce to about 2 tbsps.
Step #2 Set aside to cool.
Step #3 Beat the egg yolks with 2 tbsps water over low heat/flame for about 2 to 3 mins or until they become thick & foamy.
Step #4 Add the butter, about a tbsp at a time, whisking until the mixture thickens & increases in volume.
Step #5 Add the cooled shallot mixture, chervil, & the remaining tarragon.
Step #6 Spice up with salt & pepper, & stir this to mix.
Step #7 Makes about 1 c.
Step #8 Cuisine: "Mexican".
Enjoy the Beaufort Stew recipe