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Ingredients Jump to Instructions ↓

  1. 10 Egg yolks

  2. 1/4 cup 59ml Water

  3. 1/4 cup 59ml Tarragon vinegar

  4. 1 lb 454g / 16oz Butter - melted

  5. 1/4 cup 59ml Lemon juice

  6. 1/4 cup 59ml Cream sherry

  7. 1/2 teaspoon 2 1/2ml Tabasco sauce - (or to taste)

Instructions Jump to Ingredients ↑

  1. Combine all ingredients except butter in top of double boiler.

  2. Heat water in bottom of double boiler to boiling point.

  3. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding).

  4. Remove from heat and continue to whisk while slowly adding butter.

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