Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Egg yolks, lightly beaten |
| ⅓ cup | Dry white wine |
| 1 tablespoon | Lemon juice, fresh |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | Mixed peppercorns, freshly ground |
| 1 cup | Butter, melted |
Combine first 5 ingredients in top of double boiler; bring water to a boil over high heat. Reduce heat to low, cook stirring constantly with a wire whisk, 4 minutes or until a thermometer registers 160 . Remove from heat immediately. Add butter in a thin stream whisking until blended. Yield 1 cup
Notes: Served over Lump Crab Hash and Poached Eggs from Chef Ken Vedrenski of Woodland Resort and Inn Summerville, South Carolina Per serving: 461 Calories; 49g Fat (97% calories from fat); 3g Protein; 1g Carbohydrate; 282mg Cholesterol; 483mg Sodium Posted to FOODWINE Digest 07 Dec 96 Recipe by: Southern Living Best Recipe for 1996/tpogue@...
From: terry pogue <tpogue@...> Date: Sun, 8 Dec 1996 23:01:07 +0100