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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (598g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1807 (84%)|
|Amt Per Serving||% DV|
|Total Fat 200.8g||268 %|
|Saturated Fat 97.4g||487 %|
|Monounsaturated Fat 71.8g|
|Polyunsanturated Fat 20.8g|
|Cholesterol 5278.7mg||1624 %|
|Sodium 855.2mg||29 %|
|Potassium 735.1mg||19 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 22.7g|
|Protein 67.4g||96 %|
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Calories per serving: 2150
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