Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
This was really good. I made it to go on some tenderloin steaks and everyone absolutely loved the sauce. I used the left over to jerry rig up some Eggs Benedict the next morning and really enjoy...
I love it this way. A long time ago, I put a version like this into my super blender, it heats as you go...delicious. I love your way too. Good stuff.
Wow! So good and I don't have to use my blender. Had to use onion - no shallot - but all else the same. Love it!
Really good with an entrecot steak. I didnt have fresh tarragon but I added it dry. I don´t usually rate but this recipe deserves it.
It was very tasty, but seems like all egg yolk-based sauces, requires strict attention to the heating point of the yolk and whisking to avoid the separating. Even with, the separation is diffic...