|Tarragon vinegar||2 Tablespoon|
|Coriander leaves||3 Tablespoon, crushed|
|Freshly ground black pepper||1 Dash|
|Butter||1⁄2 Cup (8 tbs), melted and cooled to room temperature (1 Stick)|
Combine vinegar, tarragon, shallots and pepper in small saucepan.
Over medium heat, cook and stir until vinegar evaporates and shallots soften.
Blend yolks and water in cup; add to shallots, stirring constantly over low heat until mixture thickens.
Remove from heat.
Add butter gradually, stirring briskly after each addition until blended.
Serving size: Complete recipe
Calories 918 Calories from Fat 876
% Daily Value*
Total Fat 99 g153%
Saturated Fat 60.7 g303.3%
Trans Fat 0 g
Cholesterol 612.1 mg204%
Sodium 48.2 mg2%
Total Carbohydrates 3 g1%
Dietary Fiber 1.3 g5.4%
Sugars 0.6 g
Protein 7 g13.4%
Vitamin A 125.6% Vitamin C 20.4%
Calcium 9.9% Iron 9.7%
*Based on a 2000 Calorie diet