A classic sauce for roast fillets and steaks. For best results the sauce should not be prepared more than half an hour before eating. Work carefully over low heat otherwise the egg tends to scramble.

300g butter
3T dry white wine
3T tarragon vinegar
4 spring onions, white part only, finely chopped
4 egg yolks

1. Place the butter in a saucepan over low heat and melt, taking care not to boil or burn. Skim any froth off the top and set aside.
2. Place the wine, vinegar and chopped spring onion in a small saucepan, bring to the boil. Boil vigorously until most of it has evaporated. Remove from the heat and cool slightly.
3. Add the egg yolks and whisk continuously, then return the saucepan to a very low heat, continuing to whisk until the mixture begins to thicken.
4. Remove from the heat again and whisk in the butter, slowly, to form a thick sauce. Season and keep warm (in the oven warmer, not on the stove!).

Wickedfood Cooking School

Sunninghill – (011) 234-3252sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.