40 min
Temperature: Warm
Additional culinary preparation: Sauces
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.25 kg
Eggs 5.0 ud
Vinegar 0.01 l
Table salt 4.0 g
Elaboration

For the sauce:

  • Clarify the butter (to obtain ghee) in a bowl over a saucepan filled with water which will generate steam.
  • Make a tarragon vinegar.
  • Chop some tarragon and save for later.
  • Chop the shallot in brunoise and soften with a little butter.
  • Add the tarragon vinegar and thicken.
  • Strain and add the egg yolks.
  • Mix over heat.
  • Add the clarified butter and continue to stir.
  • Finish off by adding the freshly chopped tarragon. 
Nutritional information (1 portion)
Fiber 370.0 g
Saturates 24.59 g
Monounsaturated fatty acids 13.35 g
Polyunsaturated fatty acids 2.23 g
Cholesterol 376.0 mg
Calcium 56993.29 mg
Iron 1616.4 mg
Zinc 195.94 mg
Vitamin A 11043.2 ug
Vitamin C 2500.0 g
Folic acid 34.0 ug
Salt (Sodium) 723.7 mg
Sugars 0.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.