This classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks. It is served with meat, fish, eggs, and vegetables.
Notes from Schooler, Polaris Supreme: I would consider adding additional tarragon at the very end.
On the boat I plated the dish with the asparagus on the bottom, then steak topped with crab and finally sauce. On land you can be more creative as the asparagus usually is placed atop the steak of your choice...
---------------------------------------------------------------------------------------------------------------------------------------------
Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup.
Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler.
Whisk constantly.
The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat.
Add four ice cubes to the bottom of the double boiler to cool the hot water a little.
Put the pan of yolks back above the hot water.
Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water.
With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.
Yield: 1-1/2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2173g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 7079 | ||
Calories from Fat: 5582 (79%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 620.3g | 827 % | |
Saturated Fat 273.2g | 1366 % | |
Monounsaturated Fat 239.7g | ||
Polyunsanturated Fat 77g | ||
Cholesterol 20626.5mg | 6347 % | |
Sodium 855.8mg | 30 % | |
Potassium 3457.5mg | 91 % | |
Total Carbohydrate 111.8g | 33 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 102.1g | ||
Protein 273.3g | 390 % | |
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: 7079
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.