| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Fondue, Sauces | 1 | Servings | |
INGREDIENTS
| 2 | T | Dry white wine |
| 2 | T | Tarragon vinegar |
| 4 | Sprigs parsley | |
| 1 | Onion, quartered | |
| 1/2 | t | Tarragon |
| 1/2 | t | Chervil |
| 2 | Peppercorns | |
| 4 | Egg yolks | |
| 1/2 | t | Dry mustard |
| 2 | t | 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 :
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Nutrition (calculated from recipe ingredients)
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Calories: 1094
Calories From Fat: 971
Total Fat: 110g
Cholesterol: 964.5mg
Sodium: 81.8mg
Potassium: 321.4mg
Carbohydrates: 13.5g
Fiber: 1.6g
Sugar: 4g
Protein: 12.8g