| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | tb | White wine |
| 2 | tb | Tarragon |
| 2 | tb | Vinegar |
| 1 | tb | Tarragon |
| 1 | tb | Chopped shallots |
| 3 | Egg yolks | |
| 2 | tb | Fresh lemon juice |
| 1/8 | ts | Ground red pepper |
| 1/2 | c | Butter; melted |
INSTRUCTIONS
In a small saucepan, combine vinegar, tarragon, and shallots. Cook rapidly until liquid is almost totally reduced. In a blender or processor combine egg yolks, lemon juice and pepper. Slowly add butter. Add cooked herb mixture. Blend until thick. Serve hot on steak. Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
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