Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 lg. Large eggs (yolk), room temperature
- 1 tbsp. fresh lemon juice
- 1 teaspoon tarragon - white wine vinegar
- 1/2 teaspoon dry tarragon, crumbled
- 3/4 c. butter, melted, warm (not boiling)
Direcciones
- Combine egg yolks, lemon juice, vinegar and tarragon in blender container; process till mixed, about 5 seconds. With motor running on low speed, gradually add in 1/4 c. of the butter in slow steady stream. Increase speed to high; slowly adding remaining 1/2 c. butter. Process till thick. Keep hot in bowl over warm water. Makes 1 c..
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 326 | 95% |
| Total Fat 36.99g | 46% |
| Saturated Fat 22.63g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 280mg | 12% |
| Potassium 55mg | 2% |
| Total Carbs 0.66g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.31g | 0% |
| Protein 3.53g | 6% |
