Wine And Tarragon Sauce - Great Chefs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 large: Egg yolks,
2 tbsp: Wine, white
1 dash: Salt,
1/2 lbs: Butter,
1 tsp: Juice, lemon
Salt, to taste
1 tsp: Tarragon,
Pepper, white, to taste
Carefully cook the egg yolks with a dash of salt and lemon juice,
Directions:
stirring all the while.
Reduce the wine and tarragon to a paste and add.
Drizzle in butter until the sauce is thick and emulsified.
Taste and correct seasoning with salt and white pepper.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans
Source from luhu.jp
Reduce the wine and tarragon to a paste and add.
Drizzle in butter until the sauce is thick and emulsified.
Taste and correct seasoning with salt and white pepper.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans
Source from luhu.jp