| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Home1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Salmon steaks; (8 oz. each) |
|
|
Olive oil |
| 1 |
ts |
Fresh tarragon – chopped |
|
|
Salt and pepper |
| 1 |
|
Stick butter – melted |
| 3 |
|
Egg yolks |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Dijon mustard |
| 1 |
pn |
Cayenne pepper |
|
|
Salt and pepper |
INSTRUCTIONS
SAUCE
Directions: Salmon - Brush steaks with olive oil. Sprinkle on
tarragon and season with salt and pepper. Broil salmon for about 5
minutes on each side. Sauce - Mix egg yolks and lemon juice. Place
mixture on a double boiler with simmering water and whisk until
smooth for about 1 minute. Slowly add melted butter in a slow, steady
stream. Season with cayenne pepper and salt and pepper. Whisk until
sauce is thick. Mix in mustard. Serve immediately with salmon steaks.
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