I recently purchased Joanna Gaines’s cookbook, Magnolia Table and am enjoying trying all the delicious recipes. The beautiful images and easy to follow recipes make this cookbook one of my favorites. The appetizers are so good, especially the last minute party dip! I’ve been told that the quiches are good and also the sour cream chicken enchiladas, but I haven’t tried them yet since I’m only cooking for two.
In a small saucepan, bring the wine, sherry vinegar, and shallot to a boil and cook until the mixture reduces to 3 tablespoons, about 2 minutes. Set aside to cool to room temp.
In a small stainless-steel bowl or the top of a double boiler, combine the egg yolks and the cooled wine mixture. Nest the bowl over a pot of simmering water (the bowl should not touch the water) and whisk until the egg yolks thicken to the consistency of softly whipped cream, 3-4 minutes.
Whisking constantly, add the melted butter in a slow, steady stream. The sauce will thicken and the increase in volume. Whisk in the tarragon and chives. Remove the pan from the heat. Serve over roasted asparagus.
