Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Dry white wine |
2 tablespoons | Tarragon vinegar |
4 \N | Sprigs parsley |
1 small | Onion -- quartered |
½ teaspoon | Tarragon |
½ teaspoon | Chervil |
2 \N | Peppercorns |
4 \N | Egg yolks |
½ teaspoon | Dry mustard |
2 teaspoons | Lemon juice |
\N dash | Tabasco sauce -- or |
\N \N | Equivalent |
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 :