| 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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