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Ingredientes
- 1/2 lb Butter
- 4 lrg Egg yolks, at room temperature
- 1 1/2 Tbsp. Sauce, Worcestershire
- 2 Tbsp. Wine, red
- 1 pch Pepper, cayenne
- 2 Tbsp. Wine, Chablis Salt (to taste)
- 1 Tbsp. Wine, white
- 2 tsp Tarragon, dry, finely crumbled
Direcciones
- Heat the butter in a skillet over a medium flame. Don't burn the butter. When the butter is completely melted, remove the skillet from the burner.
- Place the egg yolks, lemon juice, Worcestershire sauce, red wine and cayenne pepper in the top of a double boiler. The water in the bottom pan shouldn't touch the top pan and should be simmering, not rapidly boiling.
- Using a wire whisk, beat the egg-yolk mix till it thickens and a sheen forms, approximately 3 min, but no more than 5 min.
- In a slow, steady stream, begin adding the melted butter with a ladle, whipping it with a wire whisk. Continue till all of the butter has been added.
- Add in the Chablis and whip well. The sauce should be light and fluffy.
- In a small saucepan heat 1 Tbsp. white wine and the tarragon leaves till the liquid evaporates. Remove from the heat and add in to the sauce, mixing well.
- Hold the sauce at room temperature till serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 2 servings | |
| Calories 968 | |
| Calories from Fat 890 | 92% |
| Total Fat 101.06g | 126% |
| Saturated Fat 61.51g | 246% |
| Trans Fat 0.0g | |
| Cholesterol 663mg | 221% |
| Sodium 673mg | 28% |
| Potassium 137mg | 4% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.92g | 3% |
| Protein 6.58g | 11% |
