Bernaise Sauce For Steak
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | T | White wine |
| 2 | T | Tarragon |
| 2 | T | Vinegar |
| 1 | T | Tarragon |
| 1 | T | Chopped shallots |
| 3 | Egg yolks | |
| 2 | T | Fresh lemon juice |
| 1/8 | t | Ground red pepper |
| 1/2 | c | Butter, melted |
INSTRUCTIONS
1998 In a small saucepan, combine vinegar, tarragon, and shallots. Cook rapidly until liquid is almost totally reduced. In a blender or processor combine egg yolks, lemon juice and pepper. Slowly add butter. Add cooked herb mixture. Blend until thick. Serve hot on steak. Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14,
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Nutrition (calculated from recipe ingredients)
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Calories: 1061
Calories From Fat: 938
Total Fat: 106.4g
Cholesterol: 784.4mg
Sodium: 50.7mg
Potassium: 614.6mg
Carbohydrates: 13.7g
Fiber: 1.5g
Sugar: 2.2g
Protein: 12.5g