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Add a photoThis is a great sauce to put over...well, everything. It's great over pouched eggs, over steak, over veggies....I think I'll try it over a peanut butter and jelly sandwich. Ill let you know....
Ingredientes
- 1/4 cup chopped tarragon leaves. I think dried leaves works well.
- 2 shallots, minced
- 1/4 cup champagne vinegar (sounds fancy, it's not).
- 1/4 cup dry white wine
- 3 egg yolks
- 1 stick butter, melted
- Salt and pepper
Direcciones
- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. About 6-8 minutes. Remove from heat and set aside to cool.
- With the blender running, add 1/3 of the butter in a slow steady stream, once that is fully mixed, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 179g | |
| Calories 880 | |
| Calories from Fat 810 | 92% |
| Total Fat 92.18g | 115% |
| Saturated Fat 58.18g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 658mg | 27% |
| Potassium 303mg | 9% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.53g | 0% |
| Protein 2.64g | 4% |
