CONOR'S DINNERS

1 Tbsp chopped shallots 1 Tbsp chopped tarragon 2.5 Tbsp white wine vinegar Salt and pepper 2 Egg yolks 125g butter, melted and clarified Add shallot, tarragon, vinegar and a little water to a pan and reduce by 2/3rds. Using a sieve, strain off the herb/vinegar liquid. You will need about 2 tsp for the …

Credit to Chef John for this recipe which is easy and tasty with fish. Put wine, lemon and shallot in a pan and reduce by 75%. Whisk in the butter a few cubes at a time.  See it thicken as you whisk and the liquid and butter form emulsion. Finally, add the chopped parsley or …