4 Serves
45 Mins
In a small saucepan, combine the white wine, white vinegar, finely minced shallots, and fresh tarragon. Simmer over medium heat until the liquid has reduced by about two-thirds, then remove from heat and let it cool slightly.
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Vitamin E
2 mg / 15 mgVitamin K
63 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
129 µg / 400 µgCalcium
207 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
550 mg / 1,250 mgPotassium
371 mg / 4,700 mgSodium
96 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
70 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
27 g / 20 gCholesterol
1239 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Place the egg yolks and a splash of water into the top bowl of a double boiler over barely simmering water. Whisk continuously until the yolks thicken and become pale.
Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly to create a stable emulsion. Ensure the heat remains low to prevent the eggs from scrambling.
Whisk in the reduced vinegar and herb mixture, lemon juice, salt, pepper, and fresh parsley. Continue to whisk until the sauce is smooth, thick, and well-combined.
16
g76
g15
g
