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Ingredients
- 1/4 c. dry white wine
- 1/4 c. wine vinegar
- 1 Tbsp. chopped shallots or possibly onions
- 1 tsp tarragon
- 1 tsp chervil freshly grnd black pepper
- 3 x egg yolks
- 1 c. butter melted
- 1 Tbsp. fresh chopped tarragon or possibly parsley
Directions
- Combine wine, vinegar, shallots, dry herbs and pepper in a small saucepan. Cook over low heat till the liquid has reduced to about half. Strain and cold. Put the egg yolks into the double boiler. Beat till frothy. Beat in vinegar mix. Place pan over warm but not boiling water and don't let the water touch top pan. Add in the butter slowly, about a teaspoonful at a time, beating contantly. Add in additional pepper and a healthy pinch of salt if you like. Stir in the fresh tarragon or possibly parsley before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 357g | |
| Calories 1703 | |
| Calories from Fat 1620 | 95% |
| Total Fat 184.33g | 230% |
| Saturated Fat 116.66g | 467% |
| Trans Fat 0.0g | |
| Cholesterol 488mg | 163% |
| Sodium 1318mg | 55% |
| Potassium 267mg | 8% |
| Total Carbs 4.88g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.6g | 0% |
| Protein 2.9g | 5% |
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