Ingredients
- ¼ cup vinegar
- ¼ cup white wine
- 1 teaspoon tarragon
- 1 tablespoon scallion, minced
- ½ cup butter
- 3 egg yolks
- ½ teaspoon salt
- ¼ teaspoon pepper
Make it step by step
- Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
- Cook over low heat until reduced to half, about 8 minutes.
- Strain mixture into top of double boiler.
- With wire whisk or rotary beater, beat in beaten egg yolks and salt.
- Cook over hot water until thickened.
- Beat in butter, 1 tablespoon at a time.
- Stir over heat till creamy, about 1 minute.
- Serve hot over beef or fish fillets.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.