Yes, every one needs a fail proof sauce up their sleeve. One they can whip out at a moments notice & impress the socks off anyone from gran to oscar the grouch (he was a hard muppet to please!). This one is even multi-purposed. Delicious with fish, steamed vege & more robust flavors like dead animal. Okay, so I'm not trying to pitch a cooking blog here.
Now for the recipe.
Grab a medium saucepan and fill it midway with water (you can even drop in a few vegetables if you're the multi-tasking type). On top, place a cooking bowl that will not explode, crack or sprout horns if subjected to high temperatures. In this bowl splash a tablespoon of white wine vinegar & a sprig of fresh tarragon if you have some on hand. If you don't, I completely understand. It is a particularly difficult herb to grow (in my garden) and expensive to buy & despite what anyone tells you is not a multi-purpose herb, although it does impart a mighty fine flavor for this sauce.
Here comes the tricky part. Take a large egg, free-range if you can (they just taste better) and attempt to separate the yolk from the white. If for some reason you can't, try again. It may take 1/2 dozen eggs to perfect this skill, but it's worth it. Once you've done this, slap that yolk in the bowl. A well separated yolk drops in and does little else. It should sit there smiling until you obliterate it with your whisk. Do this & try not to feel bad. Once you've had a good go with the egg, place a knob of butter in there. Make that knob of butter about a tablespoon, maybe a little more. Spoon that around until it melts. I like to use a whisk for the duration of the cooking process, as it prevents lumpage, don't let anyone ever tell you otherwise - lumps are bad.
Right, just a quick reminder. Don't forget those vegetables! Remove them with a sieved spoon. This way you get to keep your water & the sauce lives on.
By this stage you've replaced the bowl atop the saucepan & the sauce should be starting to thicken. This is the time to pad it out w. a little water straight from your freshly boiled jug. When I say a little, I mean 3-4 teaspoon here & there. I realize working with teaspoons, jugs & boiling water is an accident waiting to happen so be cool & find something that works. Just don't burn yourself! Now, the finishing touch for this is the wholegrain mustard. I like a dollop delivered via a teaspoon. It is best served immediately but if it must sit, beware that it may curdle and separate. This is visually disturbing and can happen in the literal blink of an eye. Rather than attempting to serve this add a little more water & it should resume special sauce status aka edibility & not what the hell-did-you-just -smother-my-garden-fresh-asparagus-in.
We eat this so damn quick around here there is never time for a photo. Next time - I promise.
And for those who require less banter & more sauce here is a condensed version. Enjoy!
1. Saucepan above stove-top, simmering water & bowl
2. In bowl place 1 tblsp white wine vinegar, sprig tarragon (optional)
3. Add 1 egg yolk & whisk
4. Add 1.5 tblsp butter & whisk
5. Add 3-4 tsp boiling water
6. Add heaped tsp whole grain mustard& stir.
Serve.
