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Ingredientes
- 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
- 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.
- 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% |
