Categories: Sauces- Gravies

Ingredients

• 2 Tbsp,. dry white wine
• 2 Tbsp. tarragon vinegar
• 4 sprigs parsley
• 1 small onion, quartered
• 1/2 tsp. tarragon
• 1/2 tsp. chervil
• 2 peppercorns
• 4 egg yolks
• 1/2 tsp. dry mustard
• 2 tsp. lemon juice
• dash hot pepper sauce
• 1/2 cup butter, melted

Directions

1. Assemble blender. Put wine, vinegar, parsley and onion into blender container. Cover and process 2 cycles at GRATE.

2. Put into small saucepan with tarragon, chervil and peppercorns. Bring to a boil; cook until liquid has completely evaporated.

3. Put into blender container. Add egg yolk, dry mustard, lemon juice and hot pepper sauce. Cover and process at MIX.

4. Remove feeder cap; pour butter in a steady stream until mixture is emulsified. This may be kept warm in top of double boiler. Serve over meat or fish.

5. makes 2 cup

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