Yield: 1 Servings
|2 tablespoons||Dry white wine|
|2 tablespoons||Tarragon vinegar|
|1 small||Onion -- quartered|
|½ teaspoon||Dry mustard|
|2 teaspoons||Lemon juice|
|dash||Tabasco sauce -- or|
|½ cup||Butter -- melted|
Put wine, vinegar, parsley and onion into a blender; process briefly. (If your blender has a grate setting, process for two pulses on grate.) Pour the wine and vinegar mixture into a small saucepan; add tarragon, chervil and peppercorns. Bring to a boil; cook until the liquid has completely evaporated. Return to the blender container. Add egg yolks, dry mustard, lemon juice and tabasco. Cover and process; Remove the feeder cap from the blender lid and pour the melted butter in a steady stream while the blender continues to run, until the sauce is emulsified. Serve warm.
Makes 1 cup.
Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield" <IWarfield2@...> Recipe By :