1. Melt the butter, skim off any frothy bits and pour off the golden oil, discarding the milky solids. Set aside until lukewarm.
2.Put the wine and vinegar in a small pan with the bay leaf.
3. Strain the vinegar into a bowl with the egg yolks and water over a pan of barely simmering water. Beat with an electric whisk for 5-10 mins until thickened and ribbons form.
4. Remove from heat and slowly add the melted butter, whisking all the time, until it has all be incorporated. Season with salt and pepper and add chopped tarragon leaves.
5. Keep warm by placing the bowl back over the pan of water, off the heat and stir occasionally to stop a skin from forming.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (361g)|
|Recipe Makes: Servings|
|Calories from Fat: 1008 (86%)|
|Amt Per Serving||% DV|
|Total Fat 112g||149 %|
|Saturated Fat 67.9g||340 %|
|Monounsaturated Fat 30.7g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 688.3mg||212 %|
|Sodium 762mg||26 %|
|Potassium 716.5mg||19 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 23.7g|
|Protein 12g||17 %|
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: 1167
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!