Directions:
- In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes.
- Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside.
- Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately. Yield: 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.99 Kcal (1072 kJ) | ||
| Calories from fat | 170.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.91g | 29% | |
|---|---|---|---|
| Cholesterol | 108.13mg | 36% | |
| Sodium | 25.63mg | 1% | |
| Potassium | 38.53mg | 1% | |
| Total Carbs | 19.07g | 6% | |
| Sugars | 13.87g | 55% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 529.17 Kcal (2216 kJ) | ||
| Calories from fat | 351.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.08g | 29% | |
|---|---|---|---|
| Cholesterol | 223.52mg | 36% | |
| Sodium | 52.98mg | 1% | |
| Potassium | 79.65mg | 1% | |
| Total Carbs | 39.41g | 6% | |
| Sugars | 28.67g | 55% | |
| Dietary Fiber | 1.63g | 3% | |
| Protein | 7.45g | 7% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 1.9mg | 5% | |
| Calcium | 64.8mg | 3% | |
* 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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