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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup chablis |
2 tablespoons tarragon vinegar |
3 tablespoons chopped green onion |
2 sprigs fresh parsley, chopped |
1 teaspoon dried whole tarragon |
1/4 teaspoon cracked black pepper |
3 egg yolks |
1/2 cup butter or margarine, melted |
2 teaspoons lemon juice |
1/4 teaspoon salt |
2 dashes red pepper |
Directions:
1. Combine first 6 ingredients in a saucepan. Cook over medium heat 10 minutes or until liquid is reduced to 1/3 cup. Strain; discard vegetables and spices. Cool slightly.
2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until thickened. Remove from heat; stir in butter, one tablespoon at a time. Stir in remaining ingredients. Serve sauce warm with beef tenderloin.
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