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- 1/2 cup butter
- 3 tablespoons white wine vinegar
- 1 teaspoon finely chopped green onion
- 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
- 1/4 teaspoon snipped fresh chervil or pinch dried chervil, crushed
- 1/8 teaspoon white pepper
- 4 beaten egg yolks
- 1 tablespoon water
1. Cut butter into thirds; bring it to room temperature. In a small saucepan combine vinegar, green onion, tarragon, chervil, and pepper. Bring to boiling; boil, uncovered, on high for 2 minutes or until reduced by about half.
2. In the top of a double boiler combine vinegar mixture, egg yolks, and water. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce is thickened (1 to 2 minutes more). Immediately remove saucepan from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Serve with beef, pork, or poultry. Makes 3/4 cup sauce (twelve, 1-tablespoon servings).
- Servings Per Recipe 12,
- cal. (kcal) 88,
- Fat, total (g) 9,
- chol. (mg) 92,
- sat. fat (g) 5,
- pro. (g) 1,
- vit. A (RE) 206,
- sodium (mg) 92,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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