Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Egg yolks 2 tb Wine, white
1 ds Salt 1/2 lb Butter
1 ts Juice, lemon Salt (to taste)
1 ts Tarragon Pepper, white (to taste)

Carefully cook the egg yolks with a dash of salt and lemon juice,
stirring all the while.

Reduce the wine and tarragon to a paste and add.

Drizzle in butter until the sauce is thick and emulsified.
Taste and correct seasoning with salt and white pepper.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans

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