| 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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