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- 2.1. In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
- 3.2. Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
- 5.* 1/4 cup butter
- 6.* 1 teaspoon minced onion
- 7.* 1 tablespoon white wine vinegar
- 8.* 2 egg yolks, beaten
- 9.* 2 tablespoons heavy cream
- 10.* 1 1/2 teaspoons lemon juice
- 11.* 1 teaspoon dried tarragon
- 12.* 1 teaspoon chopped fresh parsley
- 13.* 1/4 teaspoon salt
- 14.* 1 pinch dry mustard
- 15.* 1 pinch cayenne pepper
- 17.1. Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
- 18.2. Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.