16 Servings
1/4 cup wine vinegar
1/4 cup dry white wine
1 tablespoon shallots,
or green onion, minced
1 tablespoon tarragon
1/8 teaspoon white pepper
1
tablespoon cornstarch
1 tablespoon vegetable oil
3/4 cup chicken broth
1
egg yolk, lightly beaten
Place vinegar, wine, onions, tarragon and pepper
in a small saucepan over medium heat.
Bring to a boil, stirring constantly. Reduce
heat to medium low and continue cooking until liquid is
reduced to about 2 tablespoons.
Set aside. Combine oil and cornstarch in a small saucepan.
Stir to mix well.
Place over low heat and cook, stirring constantly, until mixture is smooth.
Add
broth and increase heat to medium. Cook, stirring constantly, until mixture thickens.
Remove
from heat and add a small amount of the sauce to beaten egg yolk.
Stir to mix
well and pour egg mixture slowly into sauce. Cook over low heat, stirring
constantly,
for 1 minute. Remove from heat and add vinegar mixture.
Stir well.
Amount Per Serving
Calories 19 Calories from Fat 11
Percent Total Calories
From:
Fat 59% Protein 7% Carb. 22%
Nutrient Amount per Serving Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 13 mg 4%
Sodium 69 mg 3%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%
