|Dry white wine||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||1 Tablespoon|
|Chopped shallot/Green onions||1 Tablespoon|
|Black pepper||1⁄3 Teaspoon|
|Tarragon||1⁄2 Teaspoon, crumbled|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Ground red pepper||1 Pinch|
|Parsley||1 Teaspoon, chopped|
1. Combine the wine, vinegar, shallot or onion, pepper, parsley sprig and tarragon in a small saucepan. Bring to boiling. Lower the heat and then simmer, uncovered, for 8 to 10 minutes or until the liquid measures about 1/3 cup. Strain into a cup.
2. Beat the egg yolks slightly in the top of a double boiler; stir in one-third of the melted butter or margarine. Place the top of the double boiler over simmering, not boiling, water.
3. Beat in the wine liquid, alternately with the remaining melted butter or margarine, with an electric hand mixer on medium. Continue beating, keeping the top over the simmering water until the mixture is fluffy-thick. Remove the top of the double boiler from the water at once. Do not boil.
4. Stir in the red pepper and chopped parsley.
Serving size: Complete recipe
Calories 1030 Calories from Fat 877
% Daily Value*
Total Fat 100 g153.3%
Saturated Fat 60.7 g303.7%
Trans Fat 0 g
Cholesterol 612.1 mg204%
Sodium 47.3 mg2%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1.1 g4.2%
Sugars 1.5 g
Protein 7 g14.4%
Vitamin A 85% Vitamin C 19.1%
Calcium 12.9% Iron 17.3%
*Based on a 2000 Calorie diet