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Ingredients
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2 tablespoons white wine
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1 tablespoon cider vinegar
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1 teaspoon dried tarragon
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½ teaspoon dried minced onion
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¼ teaspoon ground black pepper
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½ cup butter
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3 egg yolks
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2 tablespoons lemon juice
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½ teaspoon salt
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1 pinch cayenne pepper
Directions
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Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
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Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
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Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.
Editor's Note:
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, How to Make Your Eggs Safe.
Nutrition Facts (per serving)
127 | Calories |
13g | Fat |
1g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 127 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 40% |
Cholesterol 107mg | 36% |
Sodium 231mg | 10% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 1g | 2% |
Vitamin C 2mg | 2% |
Calcium 15mg | 1% |
Iron 0mg | 2% |
Potassium 28mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.