0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Fondue, Sauces 1 Servings

INGREDIENTS

2 tb Dry white wine
2 tb Tarragon vinegar
4 Sprigs parsley
1 sm Onion — quartered
1/2 ts Tarragon
1/2 ts Chervil
2 Peppercorns
4 Egg yolks
1/2 ts Dry mustard
2 ts Lemon juice
ds Tabasco sauce — or
Equivalent
1/2 c Butter — melted

INSTRUCTIONS

Put wine, vinegar, parsley and onion into a blender;  process briefly.  (If
your blender has a grate setting, process for two pulses on grate.)   Pour
the wine and vinegar mixture into a small saucepan; add tarragon, chervil
and peppercorns. Bring to a boil; cook until the liquid has completely
evaporated.  Return to the blender container.  Add egg yolks, dry mustard,
lemon juice and tabasco.  Cover and process;  Remove the feeder cap from
the blender lid and pour the melted butter in a steady stream while the
blender continues to run, until the sauce is emulsified. Serve warm.
Makes 1 cup.
Posted to EAT-L Digest - 29 May 96
Date:    Wed, 29 May 1996 23:08:55 -0400
From:    "Ilene D. Warfield" <IWarfield2@AOL.COM>
Recipe By     :

A Message from our Provider:

“To ignore God is the height of selfishness”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?