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Ingredientes
- 3/4 c. butter or possibly margarine - (3/8 lb)
- 2 Tbsp. chopped shallots
- 2 tsp chopped fresh tarragon leaves (or possibly 3/4 tspn dry tarragon)
- 1/2 c. Cabernet Sauvignon (or possibly other dry red wine) Fat-skimmed drippings from roast
- 3 lrg egg yolks
- 1 Tbsp. lemon juice - (to 2)
Direcciones
- In a 1- to 1 1/2-qt pan over low heat, heat butter and keep warm.
- Meanwhile, in a 10- to 12-inch frying pan over high heat, boil shallots, tarragon, wine, and roast drippings, stirring often, till liquid is reduced to about 1/4 c., 5 to 7 min. Keep warm.
- Turn heat under butter to high and heat to 230 degrees (foam begins to brown), about 5 min.
- Put egg yolks in a blender and whirl at high speed; add in shallot mix, then gradually pour in butter, adding it all in about 10 seconds. Stir in lemon juice to taste. Serve warm or possibly at room temperature.
- This recipe yields 1 c..
- Comments: This method gets the sauce warm sufficient to be bacteria-safe. The mix should be smooth. If it curdles, to reconstruct, put 1 Tbsp. warm water in a bowl and, whisking, pour curdled sauce into water.
- Yield: 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 371g | |
| Calories 1499 | |
| Calories from Fat 1337 | 89% |
| Total Fat 151.73g | 190% |
| Saturated Fat 92.35g | 369% |
| Trans Fat 0.0g | |
| Cholesterol 995mg | 332% |
| Sodium 1008mg | 42% |
| Potassium 210mg | 6% |
| Total Carbs 9.82g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.75g | 1% |
| Protein 10.39g | 17% |
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