Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Egg yolks |
| 2 ounces | Water |
| 1 ounce | Tarragon vinegar |
| ⅛ teaspoon | Salt |
| ¼ pounds | Butter; melted |
| 3 drops | Tabasco |
Add vinegar to yolks. Beat yolks until light. Put in top of double boiler, slightly cook egg yolks; then add butter slowly beating continuously until firm. Add water if necessary to break heavy consistency. Then add 3 drops Tabasco.
THE ANDREW JACKSON
221 ROYAL STREET
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .