Directions:
- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
- Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
- Serve with Veal Oscar (see recipe).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1246.75 Kcal (5220 kJ) | ||
| Calories from fat | 947.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.23g | 162% | |
|---|---|---|---|
| Cholesterol | 733.99mg | 245% | |
| Sodium | 233.67mg | 10% | |
| Potassium | 1203.05mg | 26% | |
| Total Carbs | 48.08g | 16% | |
| Sugars | 18.19g | 73% | |
| Dietary Fiber | 7.1g | 28% | |
| Protein | 26.54g | 53% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 7.1mg | 40% | |
| Calcium | 269.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 211.28 Kcal (885 kJ) | ||
| Calories from fat | 160.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.83g | 162% | |
|---|---|---|---|
| Cholesterol | 124.39mg | 245% | |
| Sodium | 39.6mg | 10% | |
| Potassium | 203.87mg | 26% | |
| Total Carbs | 8.15g | 16% | |
| Sugars | 3.08g | 73% | |
| Dietary Fiber | 1.2g | 28% | |
| Protein | 4.5g | 53% | |
| Vitamin C | 3.6mg | 35% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 1.2mg | 40% | |
| Calcium | 45.7mg | 27% | |
* 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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