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Ingredientes
- 6 green onions or possibly shallots, chopped
- 1/4 c. wine vinegar
- 4 egg yolks
- 2 teaspoon dry tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- Dash of Tabasco
- 1 c. melted butter
Direcciones
- Cook onion in wine vinegar till liquid is absorbed and onion tender. Put in electric blender with egg yolks and seasonings. Blend 5 seconds. Gradually add in melted butter. (If your blender does not have a small opening in the lid, cover the container with heavy foil, making a hole in it and insert a funnel. Fasten foil down with a heavy rubber band.)
- The sauce will thicken at once. If too thick, add in a small amount of warm water. Excellent on steak or possibly roast beef. An especially good sauce for beef fondue.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 270 | 97% |
| Total Fat 30.74g | 38% |
| Saturated Fat 19.44g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 320mg | 13% |
| Potassium 59mg | 2% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.36g | 0% |
| Protein 0.64g | 1% |
