Ham with Tarragon Sauce
|Scallions/1 small onion||6|
|Dried tarragon||1 Teaspoon|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Chicken bouillon||1⁄3 Cup (5.33 tbs)|
Simmer onions with tarragon and vinegar until reduced by 1/2.
Place in top of double boiler over hot water, and add cream, bouillon and egg yolks.
Cook, stirring, until mixture thickens, taking care not to boil.
Stir in butter or margarine and salt and pepper.
Pour over baked or boiled ham.