| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauce |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Dried tarragon |
| 2 |
tb |
Vinegar |
| 1/4 |
ts |
Dry mustard |
| 3 |
|
Green onions; chopped |
| 3 |
|
Eggs |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 2 |
|
Or |
| 3 |
ds |
Red pepper |
| 1/2 |
ts |
Worcestershire sauce |
| 1 1/2 |
c |
Melted butter (do not substitute) |
| 1/2 |
c |
Wesson oil |
INSTRUCTIONS
Mix tarragon and vinegar and let stand for 5 minutes. Add mustard and green
onions. Blend eggs, lemon juice, salt, red pepper and Worcestershire sauce
in blender on low speed. Combine melted butter and Wesson oil. Turn blender
on high and add butter and Wesson oil mixture in a slow, steady stream. Add
tarragon mixture and blend thoroughly. May be reheated in microwave oven.
Yield: approximotely 2 cups.
JO ANN DREW (MRS. TOMMY, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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