Put wine, vinegar, parsley and onion into a blender; process briefly. (If your blender has a grate setting, process for two pulses on grate.) Pour the wine and vinegar mixture into a small saucepan; add tarragon, chervil and peppercorns. Bring to a boil; cook until the liquid has completely evaporated. Return to the blender container. Add egg yolks, dry mustard, lemon juice and tabasco. Cover and process; Remove the feeder cap from the blender lid and pour the melted butter in a steady stream while the blender continues to run, until the sauce is emulsified. Serve warm. Makes 1 cup. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield"
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|Serving Size: 1 Serving (882g)|
|Recipe Makes: 1|
|Calories from Fat: 2144 (80%)|
|Amt Per Serving||% DV|
|Total Fat 238.2g||318 %|
|Saturated Fat 110.6g||553 %|
|Monounsaturated Fat 88.6g|
|Polyunsanturated Fat 26.8g|
|Cholesterol 6957mg||2141 %|
|Sodium 934.1mg||32 %|
|Potassium 1164.4mg||31 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 38.8g|
|Protein 91.7g||131 %|
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Calories per serving: 2673
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