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Ingredientes
- 1/2 c. white wine
- 2 1/3 Tbsp. tarragon vinegar
- 1 x shallot finely minced
- 2 Tbsp. finely-minced parsley
- 2 x peppercorns crushed
- 3 lrg egg yolks
- 1 c. melted European style butter (Plugra)
Direcciones
- Combine the white wine, tarragon vinegar, shallots, parsley and peppercorns in a small saucepan and boil till reduced to 1/3 of the original amount. Cold.
- Mix the egg yolks together in the top of a double boiler, place over simmering water and add in vinegar mix stirring constantly. Gradually add in the melted European style butter, stirring continuously till the sauce has the consistency of whipped cream.
- This recipe yields 4 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 49 | 33% |
| Total Fat 5.4g | 7% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 9mg | 0% |
| Potassium 59mg | 2% |
| Total Carbs 13.46g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 0.35g | 0% |
| Protein 6.1g | 10% |
