Tarragon and Sour Cream Sauce Recipe
Ingredients
| Egg yolks | 2 | |
| Dried tarragon | 1⁄4 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Bay leaf | 1 , crumbled | |
| Garlic | 1⁄4 Teaspoon, finely chopped | |
| Salt | 1⁄2 Teaspoon | |
| Bottled capers | 1 Teaspoon (Drained) |
Nutrition Facts
Serving size: Complete recipe
Calories 549 Calories from Fat 472
% Daily Value*
Total Fat 54 g82.3%
Saturated Fat 29.4 g146.9%
Trans Fat 0 g
Cholesterol 489.8 mg163.3%
Sodium 1241.9 mg51.7%
Total Carbohydrates 11 g3.8%
Dietary Fiber 0.38 g1.5%
Sugars 8.2 g
Protein 10 g19.9%
Vitamin A 37.4% Vitamin C 5.9%
Calcium 31.7% Iron 11.5%
*Based on a 2000 Calorie diet
Directions
1) In small bowl, usng rotary beater, beat egg yolks with tarragon until thick and lemon-colored.
2) In saucepan, slowly heat sour cream, bay leaf, and garlic just until bubbles form around edge.
3) Strain the mixture; discard garlic and bay leaf.
4) Pour sour cream back into saucepan.
5) Pour a little hot sour cream into egg yolks, stirring; return to saucepan.
6) Over low heat, bring just to boiling point, stirring constantly.
7) Add salt and capers.
SERVING
8) Serve the tarragon and sour cream sauce with salmon or chicken.
Chef
