| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces | 1 | Servings | |
INGREDIENTS
| COMBINE IN THE TOP OF A DOUB | ||
| 1/4 | c | WHITE WINE |
| 2 | tb | TARRAGON VINEGAR |
| 1 | tb | FINELY CHOPPED SHALLOTS OR O |
| 2 | CRUSHED WHITE PEPPERCORNS | |
| 2 | SPRIGS TARRAGON, CHOPPED | |
| 1 | SPRIG CHERVIL; FINELY CHOPPE | |
| 1 | SPRIG PARSLEY; MINCED | |
| 3 | EGG YOLKS | |
| 3/4 | c | ELTED BUTTER |
| SEASON TO TASTE |
INSTRUCTIONS
COOK OVER DIRECT HEAT UNTIL REDUCED BY HALF. IF YOU HAVE USED DRIED TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO COOL. THEN BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY LAST THREE INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY ARE WELL COMBINED. WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE SHOULD HAVE THE CONSISTENCY OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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