| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces | 6 | Servings | |
INGREDIENTS
| 2 | tb | White wine vinegar |
| 1/4 | c | Dry white whine or vermouth |
| 2 | tb | Tarragon leaves chopped |
| 2 | Shallots; minced | |
| 3 | Egg yolks | |
| 1/3 | c | Butter |
| Salt and pepper to taste |
INSTRUCTIONS
Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
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