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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. | 2. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. | 3. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. | 4. Whisk until thick and pale, about 2 minutes. | 5. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. | 6. To moderate heat, frequently move pan off burner for a few seconds, then back on. | 7. As they cook, the eggs will become frothy and increase in volume, then thicken. | 8. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. | 9. By spoonfuls, add soft butter, whisking constantly to incorporate each addition. | 10. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. | 11. Continue incorporating butter until sauce has thickened to consistency desired. | 12. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper. | 13. Add a few droplets of lemon juice if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tarragon vinegar	2	tablespoons		-	-	-	-
white wine	2	tablespoons		-	-	-	-
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tarragon leaf	1	tablespoon	chopped	-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
water	1	tablespoon		0.0	0.0	0.0	0.0
butter	1/2 - 3/4	cup	unsalted used	0.0	0.0	0.0	0.0
salt			coarse	-	-	-	-
pepper				1.4432	0.3677	0.0597	0.0187
lemon juice				-	-	-	-

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