Combine vinegar, wine, onions, tarragon, salt and pepper in a 4 cup measure
Microwave on high for 4-5 mins reducing liquid to 2 T (When doubling the recipe, microwave 13 mins reducing to 1/4 c)
In blender, beat the egg yolks until thick
Strain in the vinegar mixture and beat until mixed
Pour mixture into pan
Add one T of cold butter
Place pan over low heat to thicken egg yolks using wire whisk to beat
When egg yolks are thick, remove from the heat and whisk in the other tablespoon of butter
Beating this mixture with a whisk, pour in the melted butter slowly.
Add parsley and stir.
Serve warm, not hot.
Hint: If butter is added too fast, mixture may separate. If this happens, add a very small amount of vinegar at a time and beat with wire whisk. Serves 1.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 579 (95%)|
|Amt Per Serving||% DV|
|Total Fat 64.4g||86 %|
|Saturated Fat 38.9g||194 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 467.2mg||144 %|
|Sodium 425.5mg||15 %|
|Potassium 112.6mg||3 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.1g|
|Protein 4.9g||7 %|
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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: 607
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