Sauce Chiennaise Dog Recipe

Preparation:

1. Melt butter over direct medium-low heat in the top of a double boiler. Add shallot and sauté gently for 2 to 3 minutes. Stir in vinegar, tarragon, and salt to taste; cook momentarily until heated. Remove from heat and let the mixture cool to barely warm.
2. When it is ready to serve, whisk the egg yolks into sauce and place the pan over simmering water. Cook sauce, whisking constantly, until thickened and creamy. You can make about 1 1/3 cup of sauce with this recipe.

Ingredients:

• 8 tablespoons (2 sticks) unsalted butter
• 2 tablespoons minced shallot
• ½ cup sherry vinegar
• ½ teaspoon dried tarragon
• Salt
• 4 egg yolks

Note:
This is a particularly deluxe sauce, meant for special occasions and definitely not for the dieting dog. Rich in butter and eggs, it is best served over a low-calorie entree.