Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
226
Calories
7g
Protein
17g
Fat
5g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 30 ml (2 tablespoons ) tarragon vinegar
- 30 ml (2 tablespoons) sherry vinegar or dry white wine
- 1 shallot , finely chopped
- 2 egg yolks
- 75–100 g (⅓–½ cup / 3–4 oz ) melted butter (warm but not hot)
- Salt
- Cayenne pepper to taste
- 1 tablespoon freshly-chopped tarragon
- 1 tablespoon freshly-chopped parsley
Directions
1
Put the vinegars, shallot, and herbs in a small saucepan ; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
2
Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
3
Place the bowl over a pan of hot water (a double boiler ) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
4
Season and serve.
Recipe sourced from
wikibooks