Ingredients
16
16 servings
- •¼ cup dry white wine
- •¼ cup rice vinegar
- •2 tablespoons chopped shallot
- •1 teaspoon chopped fresh tarragon
- •1 teaspoon ground black pepper
- •6 large egg yolks
- •4 teaspoons hot water
- •1 teaspoon salt
- •1 dash hot sauce
- •1 cup melted butter
Instructions
- Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
- Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
- Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.
Nutritional Facts
Per 16 servings
- Calories: 126
- Carbohydrate: 1g
- Fat: 13g
- Protein: 1g
- Sugar: 0g
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