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Raciónes: 4

Ingredientes

Cost per serving $0.40 view details
  • 4 shallots, chopped
  • 1/2 c. tarragon vinegar
  • 4 egg yolks
  • 3/4 c. sweet butter, melted
  • 3 teaspoon lemon juice
  • 1/2 teaspoon chopped fresh or possibly 1/4 teaspoon dry parsley
  • 1/2 teaspoon chopped fresh or possibly 1/4 teaspoon dry tarragon
  • 1/2 teaspoon chopped fresh or possibly 1/4 teaspoon dry chevril
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grnd pepper

Direcciones

  1. Add in shallots to the tarragon vinegar, simmer and reduce to 1/4 c.. Strain and set aside. Place egg yolks in top of double boiler, over warm but not boiling water. Beat with a wire whisk till fluffy. Make sure water doesn't boil. (Large eggs will curdle.) Add in 1/4 c. of the melted butter and beat constantly till butter is absorbed by yolks and sauce begins to thicken. Add in the rest of the butter, 2 Tbsp. at a time, stirring constantly. Add in lemon juice and the reduced shallot-vinegar mix. The sauce will be thin at first but continue to stir it with a wire whisk till it has a smooth, medium consistency. Add in the fresh herbs, salt, and pepper.
  2. NOTE: If sauce curdles, add in 1 Tbsp. boiling water and beat till smooth consistency. Serve over any broiled or possibly braised beef dish; best with fillet mignon.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 77g
Recipe makes 4 servings
Calories 313  
Calories from Fat 304 97%
Total Fat 34.53g 43%
Saturated Fat 21.87g 87%
Trans Fat 0.0g  
Cholesterol 92mg 31%
Sodium 537mg 22%
Potassium 40mg 1%
Total Carbs 0.8g 0%
Dietary Fiber 0.1g 0%
Sugars 0.24g 0%
Protein 0.41g 1%
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