| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Emlive01 | 1 | servings | |
INGREDIENTS
| 3 | tb | White vinegar |
| 3 | tb | White wine |
| 10 | Peppercorns; crushed | |
| 2 | tb | Finely-chopped shallots |
| 1 | tb | Chopped tarragon |
| 1 | tb | Water |
| 3 | Egg yolks | |
| 1 | c | Unsalted butter; melted |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Finely-chopped parsley leaves |
INSTRUCTIONS
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Either Jesus pays or you do”