Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- two tablespoons of butter
- one tablespoon of cold water
- three tablespoons of tarragon vinegar
- a teaspoon of salt
- a dash of cayenne
- a teaspoon of mustard
- a cup of whipped cream
- two eggs add one tablespoon of cold water
- vinegar
- salt
- cayenne
- mustard
Directions
Cream two tablespoons of butter. To the beaten 3/olks of two eggs add one tablespoon of cold water, three tablespoons of tarragon vinegar, one-quarter of a teaspoon of salt, a dash of cayenne and one-eighth of a teaspoon of mustard. Beat well and cook in a double boiler until very thick. Remove from the fire and stir in the creamed butter. When very cold, add two- thirds of a cup of whipped cream.