Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving). Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes.Strain mixture into top of double boiler. With wire wisk or rotary beater,beat in beaten egg yolks and salt. Cook over hot water until thickened.Beat in butter 1-tbl at a time. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4|
|Calories from Fat: 451 (85%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 24.3g||122 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 1319.7mg||406 %|
|Sodium 213.4mg||7 %|
|Potassium 139.6mg||4 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.2g|
|Protein 16.6g||24 %|
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: 533
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