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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the vinegar, vermouth or wine, shallots and tarragon in 2-cup glass measure. | 2. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. | 3. Set aside to cool to lukewarm. | 4. Strain the mixture into a small bowl; whisk in the egg yolks. | 5. In a 2-cup glass measure or similar microwaveable bowl, melt the butter at medium for about 40 to 60 seconds; do not boil. | 6. Whisk the egg yolk mixture into the butter. | 7. Microwave, uncovered, at medium for 30 to 90 seconds; whisk every 15 seconds. | 8. Cook only until mixture starts to thicken. | 9. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine vinegar	2	tablespoons		-	-	-	-
tarragon leaf	2	tablespoons	chopped	-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
vermouth	2	fluid		-	-	-	-
shallot	2		minced	230.4	53.76	8.0	0.32
butter	1/3	cup	unsalted	456.0	20.951999999999998	14.248	38.4
salt pepper				-	-	-	-

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