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Author Notes: This recipe is quick and simple, lighter than the traditional version because the yolks are omitted.
That means you can eat more of it.
Because, you will. - Coco in the Kitchen
- 1 tablespoon butter
- 1 tablespoon flour
- 6 pieces dried shallot slices
- 1 teaspoon peppercorns
- 1 tablespoon fresh tarragon
- 1/2 piece lemon, juice & zest
- 1 cup milk
- 1 pinch salt
- If you're using dried shallots, grind them along with the peppercorns in a coffee grinder that you keep specifically for herbs & spices. Do not use a grinder that you use for coffee beans. If you don't have a grinder, carefully chop the dried shallots to very small bits or bash them with the peppercorns in a mortar & pestle.
- If you have fresh tarragon and shallots, chop both and set aside.
- Mash a dab of butter with a tablespoon of flour and toast in a small sauce pan. This is the roux.
- When the roux becomes fragrant and nutty, add the the shallots, pepper, tarragon, lemon juice and zest. After a smooth paste forms, start adding the milk, a bit at a time, stirring until it is absorbed. The consistency is a matter of preference. The sauce should be thick, but flow nicely. Finish with salt to taste.
- Gently spoon over steak & serve with a crisp salad, fingerling potatoes and crunchy French baguette. Voila! Bon appetit!
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