Directions:
- In a small saucepan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 tablespoons, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan, and return strained vinegar.
- Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.
- Stir in wine, crab and shrimp for another 2 minutes.
- Whisk in butter, if sauce gets too hot (it starts to bubble), remove from heat and whisk in a piece of butter. Continue whisking until all the butter has been absorbed, about 3 minutes then stir in fresh squeezed lemon juice. Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately, or keep warm over a pan of barely simmering water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.64 Kcal (1552 kJ) | ||
| Calories from fat | 272.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.32g | 47% | |
|---|---|---|---|
| Cholesterol | 196.36mg | 65% | |
| Sodium | 98.02mg | 4% | |
| Potassium | 184.09mg | 4% | |
| Total Carbs | 19.17g | 6% | |
| Sugars | 11.47g | 46% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 6.46g | 13% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.7mg | 9% | |
| Calcium | 58.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 224.61 Kcal (940 kJ) | ||
| Calories from fat | 165.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.37g | 47% | |
|---|---|---|---|
| Cholesterol | 119mg | 65% | |
| Sodium | 59.4mg | 4% | |
| Potassium | 111.56mg | 4% | |
| Total Carbs | 11.62g | 6% | |
| Sugars | 6.95g | 46% | |
| Dietary Fiber | 1.28g | 8% | |
| Protein | 3.91g | 13% | |
| Vitamin C | 13.3mg | 37% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 1mg | 9% | |
| Calcium | 35.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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