Food & Cooking Recipes Dessert & Treats Recipes Tarragon Sabayon 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 4 servings This recipe is courtesy of chef Eric Ripert. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Ingredients 1 ¼ cups (2 ½ sticks) unsalted butter 2 large egg yolks 2 tablespoons freshly squeezed lemon juice Hot water, as necessary 1 tablespoon chopped fresh tarragon 1 shallot, very finely chopped Fine sea salt and freshly ground pepper Directions Melt butter in a small saucepan over medium heat. In the jar of blender, combine egg yolks and lemon juice. With the blender on medium, drizzle in butter until mixture is emulsified. If mixture seems too thick, stir in a little hot water to thin until desired consistency is reached. Season with salt and pepper; keep warm until ready to serve. Stir in tarragon and shallot just before serving. Rate it Print