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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 1/2 tablespoons chablis or other dry white wine |
2 1/2 tablespoons red wine vinegar |
1 tablespoon minced shallots |
1/2 teaspoon dried chervil leaves |
1/2 teaspoon dried tarragon leaves |
1/4 teaspoon white pepper |
3 egg yolks |
2 tablespoons water |
1/2 cup butter, melted |
1/4 cup chopped fresh parsley |
1 teaspoon lemon juice |
dash of salt and pepper |
Directions:
1. Combine first 6 ingredients in a small saucepan; bring to a boil. Reduce heat to low, and simmer until liquid is reduced by half; cool.
2. Beat yolks and water in top of a double boiler with a wire whisk. Gradually add vinegar mixture, beating well. Place over simmering water and cook, beating constantly with wire whisk, until mixture thickens.
3. Remove from heat, and add butter, 1 tablespoon at a time, beating constantly, until sauce is smooth and thickened. Stir in parsley, lemon juice, and salt and pepper. Serve warm with baked or broiled fish or shellfish.
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