| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Sauces, French, Steaks, Jw, Game |
1 |
1/2 cups |
INGREDIENTS
| 1/2 |
c |
White wine |
| 2 |
tb |
Tarragon vinegar |
| 1 |
tb |
Shallots; finely chopped |
| 2 |
|
Peppercorns; crushed |
| 2 |
|
Sprigs of tarragon; chopped |
| 1 |
|
Sprigs of chervil; chopped |
| 3 |
|
Egg yolks |
| 3/4 |
c |
Butter; melted |
INSTRUCTIONS
This sauce is excellent on broiled and grilled red meats especially
beef and game steaks.
Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by
half. Allow it to cool. Beating briskly while over hot water, add a
third at a time the eggs and butter. Beat steadily as the sauce
thickens.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
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