| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Vinegar |
| 1/4 | c | White wine |
| 1 | ts | Tarragon, dry |
| 1 | tb | Scallion, minced |
| 1/2 | c | Butter, melted |
| 3 | Egg yolks | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving). Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes.Strain mixture into top of double boiler. With wire wisk or rotary beater,beat in beaten egg yolks and salt. Cook over hot water until thickened.Beat in butter 1-tbl at a time. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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