In a small saucepan, combine vinegar, tarragon, and shallots. Cook rapidly until liquid is almost totally reduced. In a blender or processor combine egg yolks, lemon juice and pepper. Slowly add butter. Add cooked herb mixture. Blend until thick. Serve hot on steak. Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1022 | ||
Calories from Fat: 954 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106g | 141 % | |
Saturated Fat 63.3g | 316 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 873.4mg | 269 % | |
Sodium 684.3mg | 24 % | |
Potassium 347.9mg | 9 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.9g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1022
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