Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates (about 5 min)
Off heat, add water, then wish egg yolks until frothy.
Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return to heat and whisk constantly until thickened.
Strain sauce, season with lemon, salt, pepper, and cayenne. Serve immediately.
Make with seared beef tenderloin filets
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1130g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6700 (100%)|
|Amt Per Serving||% DV|
|Total Fat 745g||993 %|
|Saturated Fat 466.8g||2334 %|
|Monounsaturated Fat 196.3g|
|Polyunsanturated Fat 30.2g|
|Cholesterol 2765.5mg||851 %|
|Sodium 139mg||5 %|
|Potassium 456.5mg||12 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 9.2g|
|Protein 19.6g||28 %|
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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: 6700
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