| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | 1 | servings | |
INGREDIENTS
| 2 | Shallots; finely chopped | |
| 1/2 | c | White wine |
| 1/2 | c | Champagne vinegar |
| 4 1/2 | ts | Chopped fresh tarragon |
| Freshly-ground black pepper; to taste | ||
| 4 | lg | Egg yolks |
| 2 | Sticks cold unsalted butter; cut up | |
| 1 1/2 | ts | Chopped fresh chervil |
| Salt; to taste |
INSTRUCTIONS
Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool. Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy. Add the butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume. Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine. Makes about 1 cup. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" Per serving: 334 Calories (kcal); 21g Total Fat; (72% calories from fat); 12g Protein; 6g Carbohydrate; 851mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: Recipe from Kerry Simon Converted by MM_Buster v2.0n.
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