Directions:
- Combine the vinegar, wine, tarragon and shallots in a small saucepan.
- Bring to a boil, reduce heat and simmer until liquid is reduced by half.
- Strain through a sieve, reserve liquid and set aside.
- In a double boiler over simmering water (not boiling), whisk the egg yolks until doubled in volume.
- Slowly drizzle in the melted butter, whisking continuously, until sauce is thickened.
- Stir in vinegar/wine reduction.
- Season with salt.
- Serve immediately or cover and keep warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.12 Kcal (1273 kJ) | ||
| Calories from fat | 236.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.3g | 40% | |
|---|---|---|---|
| Cholesterol | 183.7mg | 61% | |
| Sodium | 84.13mg | 4% | |
| Potassium | 264.6mg | 6% | |
| Total Carbs | 10.42g | 3% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 6.36g | 13% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 53.8mg | 5% | |
* 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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