Directions:
- In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1881.64 Kcal (7878 kJ) | ||
| Calories from fat | 1775.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 197.23g | 303% | |
|---|---|---|---|
| Cholesterol | 979.09mg | 326% | |
| Sodium | 221.45mg | 9% | |
| Potassium | 411.06mg | 9% | |
| Total Carbs | 7.17g | 2% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 20.56g | 41% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.6mg | 20% | |
| Calcium | 169.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 385.42 Kcal (1614 kJ) | ||
| Calories from fat | 363.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.4g | 303% | |
|---|---|---|---|
| Cholesterol | 200.55mg | 326% | |
| Sodium | 45.36mg | 9% | |
| Potassium | 84.2mg | 9% | |
| Total Carbs | 1.47g | 2% | |
| Sugars | 0.43g | 8% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 4.21g | 41% | |
| Vitamin C | 1.5mg | 13% | |
| Vitamin A | 0.5mg | 76% | |
| Iron | 0.7mg | 20% | |
| Calcium | 34.8mg | 17% | |
* 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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