| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Omaha |
Sauces and, Marinades |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
White wine |
| 1 |
tb |
Finely chopped shallots or scallions |
| 1/2 |
ts |
Chopped fresh tarragon (to taste) |
| 3 |
|
Egg yolks; (3 to 4) |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter |
INSTRUCTIONS
Combine wine, shallots and tarragon, and cook until wine is reduced to a
mere glaze. Combine glaze with egg yolks and salt in blender. Heat butter
until bubbling hot. Turn blender on and off once quickly to blend
ingredients. Turn on again and gradually pour melted butter in steady
stream until sauce thickens. Additional tarragon or parsley may be folded
into sauce. Excellent on broiled beef, fish or eggs.
Recipe by: From Omaha Steaks Good Life Cookbook, Vol. 24 Posted to
MC-Recipe Digest V1 #761 by C4 <c4@groupz.net> on Aug 26, 1997
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