A
classic French sauce---the perfect topping for grilled shell or strip steak. 1/2 cup dry
white wine 1 tablespoon tarragon vinegar 1 tablespoon finely chopped shallots or
onions 1/3 teaspoon freshly ground pepper 1 sprig parsley 1/2 teaspoon leaf tarragon,
crumbled 2 egg yolks 1/2 cup (1 stick) butter or margarine, melted dash cayenne 1
teaspoon chopped parsley __________________________________________________ 1. Combine
wine, vinegar, shallots or onion, pepper, parsley sprig and tarragon i a small suacepan. Bring
to boiling, then simmer, uncovered, 8 to 10 minutes, or until liquid measures about 1/3 cup;
strain into a cup. 2. Beat egg yolks slightly in the top of a double boiler; stir in 1/3 of
the melted butter or margarine. Place top over simmering, not boiling, water. 3. Beat in
wine liquid, alternately with remaining melted butter or margarine, with electric hand mixer on
medium; continue beating, keeping top over simmering water, until mixture is fluffy-thick.
Remove top of double boiler from water at once. (Do not boil.) 4. Stir in cayenne and
chopped parsley. Serve warm. Makes 1
cup
