|
|
Foodgeek: |
Anonymous
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/4 cup white wine
2 tbsp. tarragon vinegar
1 tbsp. finely chopped shallots
2 white peppercorns, crushed
2 sprigs tarragon, chopped
1 sprig chervil, finely chopped
1 sprig parsley, minced
3 egg yolks
3/4 cup melted butter
Seasoning, to taste
|
Directions:
|
Combine first 7 ingredients in the top of a double boiler; cook over direct heat until reduced by half. Allow to cool. Then, beating briskly over hot water add alternately last 3 ingredients a little at a time. Beat steadily so they are well combined. When you have added all the butter, the sauce should have the consistency of a Hollandaise sauce.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
