Yield: 1 1/2 cups
Measure | Ingredient |
---|---|
½ cup | White wine |
2 tablespoons | Tarragon vinegar |
1 tablespoon | Shallots; finely chopped |
2 \N | Peppercorns; crushed |
2 \N | Sprigs of tarragon; chopped |
1 \N | Sprigs of chervil; chopped |
3 \N | Egg yolks |
¾ cup | Butter; melted |
This sauce is excellent on broiled and grilled red meats especially beef and game steaks.
Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, add a third at a time the eggs and butter. Beat steadily as the sauce thickens. Submitted By JIM WELLER On 06-23-95