| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauce | 8 | Servings | |
INGREDIENTS
| 4 | Sticks butter | |
| 8 | Egg yolks | |
| 4 | tb | Tarragon vinegar |
| 1 | ts | (scant) salt |
| 1 | ds | Red pepper |
| Chopped chives |
INSTRUCTIONS
Into blender put egg yolks, vinegar, salt & pepper. Melt butter in saucepan to bubbling stage. Turn blender on and into blended yolk mixture GRADUALLY pour hot butter. Blender MUST be on when you start to pour butter in or the egg mixture will curdle. Mixture will be thick & smooth. Pour into a bowl and mix in as many chives as desired. Serve with steak or hamburgers. ELIZABETH ANN STEPHENS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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