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Add a photoServings: 1
Ingredients
- 2 Tbsp. Dry white wine
- 2 Tbsp. Tarragon vinegar
- 4 sprg parsley
- 1 sm Onion -- quartered
- 1/2 tsp Tarragon
- 1/2 tsp Chervil
- 2 x Peppercorns
- 4 x Egg yolks
- 1/2 tsp Dry mustard
- 2 tsp Lemon juice ds Tabasco sauce -- or possibly Equivalent
- 1/2 c. Butter -- melted
Directions
- Put wine, vinegar, parsley and onion into a blender; process briefly. (If your blender has a grate setting, process for two pulses on grate.) Pour the wine and vinegar mix into a small saucepan; add in tarragon, chervil and peppercorns. Bring to a boil; cook till the liquid has completely evaporated. Return to the blender container. Add in egg yolks, dry mustard, lemon juice and tabasco. Cover and process; Remove the feeder cap from the blender lid and pour the melted butter in a steady stream while the blender continues to run, till the sauce is emulsified. Serve hot.
- Makes 1 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 253g | |
| Calories 878 | |
| Calories from Fat 812 | 92% |
| Total Fat 92.37g | 115% |
| Saturated Fat 58.36g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 696mg | 29% |
| Potassium 277mg | 8% |
| Total Carbs 8.38g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.24g | 2% |
| Protein 2.35g | 4% |
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