| 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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