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Home -> On the Side -> Sauces
Ingredients (view qty in metric system instead) 2 egg yolks 3 Tbs. lemon juice 1/2 cup firm butter 1 Tbs. minced onion 1tsp. tarragon leaves 1/2 tsp chervil leaves 2 Tbs. white wine or white wine vinegar Directions In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted. Add remaining butter, stirring briskly until butter is melted and sauce thickens. (Be sure butter melts slowly as this gives eggs time to cook and thicken the sauce without curdling.) Stir in minced onion, tarragon leaves, shervil leaves and white wine or white wine vinegar. 1 Cup This sauce is great on broiled meat and fish. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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