Directions:
- In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of tomato paste. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1893.39 Kcal (7927 kJ) | ||
| Calories from fat | 1774.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 197.2g | 303% | |
|---|---|---|---|
| Cholesterol | 979.09mg | 326% | |
| Sodium | 228.76mg | 10% | |
| Potassium | 552.25mg | 12% | |
| Total Carbs | 9.98g | 3% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 21.08g | 42% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.9mg | 22% | |
| Calcium | 170.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 378.37 Kcal (1584 kJ) | ||
| Calories from fat | 354.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.41g | 303% | |
|---|---|---|---|
| Cholesterol | 195.66mg | 326% | |
| Sodium | 45.72mg | 10% | |
| Potassium | 110.36mg | 12% | |
| Total Carbs | 2g | 3% | |
| Sugars | 0.79g | 16% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 4.21g | 42% | |
| Vitamin C | 1.2mg | 10% | |
| Vitamin A | 0.5mg | 76% | |
| Iron | 0.8mg | 22% | |
| Calcium | 34mg | 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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