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Add a photoRaciónes: 4
Ingredientes
- 400 ml dry white wine
- 175 ml white wine vinegar small bunch fresh tarragon minced good healthy pinch dry tarragon
- 2 x shallots minced good healthy pinch crushed black peppercorns
- 6 x egg yolks
- 150 ml clarified butte hot
- 1 x salt and cayenne pepper
- 1 x juice of 1/4 lemon
Direcciones
- Combine the wine vinegar fresh and dry tarragon shallots and peppercorns and reduce by half.
- Strain and leave to cold.
- Whisk the egg yolks with the tarragon stock in a heatproof bowl placed over a pan of warm water till doubled in volume.
- Remove from the heat and whisk in the clarified butter.
- Season to taste with salt and cayenne pepper and add in a little lemon juice.
- For more flavour you can add in a lime more of the stock and if the sauce is too thick add in a few drops of cool water.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 13 | 10% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 15mg | 5% |
| Sodium 25mg | 1% |
| Potassium 202mg | 6% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.79g | 1% |
| Protein 4.86g | 8% |
