1/3 cup white wine vinegar
2 spring onions, roughly chopped
2 tsp. chopped tarragon
2 egg yolks
4 oz. of butter, cubed
Put the white wine vinegar, spring onion and tarragon in a small pan. Bring to a boil, then reduce the heat slightly and simmer until the mixture has reduced by a third. Allow to cool completely and then strain the vinegar into a heatproof bowl.
Add the egg yolks to the bowl, then place the bowl over a pan of barely simmering water. Whisk until the mixture is thick and pale. Add the butter, a cube at a time, whisking between each addition until the mixture is thick and smooth. Season to taste with salt and pepper and serve immediately.
Good with pan-fried steak, roast beef, lamb or poached salmon.
1 g. Carbohydrates
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