40 min
Suitable for vegetarians
Temperature: Warm
Additional culinary preparation: Sauces
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.25 kg
Tarragon 25.0 g
Eggs 5.0 ud
Vinegar 0.01 l
Table salt 4.0 g

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 24.34 g
Monounsaturated fatty acids 13.03 g
Polyunsaturated fatty acids 2.09 g
Cholesterol 344.68 mg
Calcium 56988.64 mg
Iron 1616.25 mg
Zinc 195.83 mg
Vitamin A 11027.7 ug
Vitamin C 2500.0 g
Folic acid 29.92 ug
Salt (Sodium) 711.7 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.