Place tarragon in the bowl and chop 5 seconds speed 6. Set aside.
Place shallot and peppercorns in the bowl and chop 6 seconds speed 8.
Add remaining ingredients (inc. tarragon) and cook 6 minutes / 80?C / speed 4.
Serve at once.
If the sauce separates remove butterfly and increase speed to 10 for 20-25 seconds whilst adding 1tbsp boiling water though hole. To thin the sauce add 1-2 tbsp boiling water, to thicken as 1-2tsp more butter.
Tastes ok, but very runny. Did not emulsify properly. Probably needs a bit more butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 304 (97%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 20.5g||102 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 238mg||73 %|
|Sodium 883.3mg||30 %|
|Potassium 50.2mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.8g|
|Protein 2.5g||4 %|
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: 315
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.