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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside. | 2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water. | 3. Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	1/2	cup		-	-	-	-
tarragon vinegar	2	tablespoons		-	-	-	-
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
white pepper	1/2	teaspoon	ground	3.552	0.8233	0.1248	0.0254
tarragon	4	sprigs	chopped	-	-	-	-
chervil	2	sprigs	minced	-	-	-	-
parsley	2	sprigs	minced	0.72	0.1266	0.0594	0.0158
egg yolk	4			218.96	2.4412	10.7848	18.0472
butter	1	cup	melted	1368.0	62.856	42.744	115.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.