Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
216
Calories
7g
Protein
17g
Fat
3g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup vinegar
- ¼ cup white wine
- 1 teaspoon tarragon
- 1 tablespoon scallion, minced
- ½ cup butter
- 3 egg yolks
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions
1
Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
2
Cook over low heat until reduced to half, about 8 minutes.
3
Strain mixture into top of double boiler.
4
With wire whisk or rotary beater, beat in beaten egg yolks and salt.
5
Cook over hot water until thickened.
6
Beat in butter, 1 tablespoon at a time.
7
Stir over heat till creamy, about 1 minute.
8
Serve hot over beef or fish fillets.
Recipe sourced from
fandom