Directions:
- In a small saucepan over medium high heat bring white wine vinegar, shallots, peppercorns, tarragon, chervil to a boil and reduce by 9/10th, strain, set aside.
- In a medium bowl over simmering water whisk egg yolks until light and fluffy. Stir in vinegar reduction. Add butter in cubes, whisking until thick.
- Taste sauce and season to taste.
- Garnish sauce with chopped chervil and tarragon
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3829.19 Kcal (16032 kJ) | ||
| Calories from fat | 3441.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 382.36g | 588% | |
|---|---|---|---|
| Cholesterol | 1533.03mg | 511% | |
| Sodium | 334.99mg | 14% | |
| Potassium | 1887.71mg | 40% | |
| Total Carbs | 76.45g | 25% | |
| Sugars | 35.2g | 141% | |
| Dietary Fiber | 13.22g | 53% | |
| Protein | 37.3g | 75% | |
| Vitamin C | 37.7mg | 63% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 7.5mg | 42% | |
| Calcium | 373.4mg | 37% | |
| Amount Per 100 g | |||
| Calories | 298.5 Kcal (1250 kJ) | ||
| Calories from fat | 268.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.81g | 588% | |
|---|---|---|---|
| Cholesterol | 119.51mg | 511% | |
| Sodium | 26.11mg | 14% | |
| Potassium | 147.16mg | 40% | |
| Total Carbs | 5.96g | 25% | |
| Sugars | 2.74g | 141% | |
| Dietary Fiber | 1.03g | 53% | |
| Protein | 2.91g | 75% | |
| Vitamin C | 2.9mg | 63% | |
| Vitamin A | 0.4mg | 151% | |
| Iron | 0.6mg | 42% | |
| Calcium | 29.1mg | 37% | |
* 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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