| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Fondue, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Dry white wine |
| 2 |
tb |
Tarragon vinegar |
| 4 |
|
Sprigs parsley |
| 1 |
sm |
Onion — quartered |
| 1/2 |
ts |
Tarragon |
| 1/2 |
ts |
Chervil |
| 2 |
|
Peppercorns |
| 4 |
|
Egg yolks |
| 1/2 |
ts |
Dry mustard |
| 2 |
ts |
Lemon juice |
|
ds |
Tabasco sauce — or |
|
|
Equivalent |
| 1/2 |
c |
Butter — melted |
INSTRUCTIONS
Put wine, vinegar, parsley and onion into a blender; process briefly. (If
your blender has a grate setting, process for two pulses on grate.) Pour
the wine and vinegar mixture into a small saucepan; add tarragon, chervil
and peppercorns. Bring to a boil; cook until the liquid has completely
evaporated. Return to the blender container. Add egg yolks, dry mustard,
lemon juice and tabasco. Cover and process; Remove the feeder cap from
the blender lid and pour the melted butter in a steady stream while the
blender continues to run, until the sauce is emulsified. Serve warm.
Makes 1 cup.
Posted to EAT-L Digest - 29 May 96
Date: Wed, 29 May 1996 23:08:55 -0400
From: "Ilene D. Warfield" <IWarfield2@AOL.COM>
Recipe By :
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