| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauces |
2 |
Servings |
INGREDIENTS
| 2 |
lg |
Egg Yolks |
| 1 |
tb |
Lemon Juice |
| 1 |
ts |
Tarragon Vinegar |
| 1 |
ts |
Fresh Tarragon Leaves; OR |
| 1 |
ts |
Dried Tarragon Leaves; Crushed |
| 1 |
tb |
Capers; Drained |
| 3/4 |
c |
Butter; Melted And Kept Hot |
| 2 |
tb |
Parsley; Snipped |
INSTRUCTIONS
Blend the first 5 ingredients in a blender container. With the blender
running, slowly, gradually add one third of the butter in a slow steady
stream. Turn the blender on high speed and slowly add the remaining
butter. Fold in the parsley. Serve with meat, fish or poultry.
Makes 3/4 cup.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/blend1.zip
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