Nutrition
250 kcalper portion of about 60 g
- Protein1 g
- Fat27 g
- Carbohydrates2 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A classic French emulsified sauce made from egg yolks, clarified butter, and white wine vinegar, flavored with tarragon.
- Cuisine
- French
- Origin
- France, 19th century
Typical ingredients
- egg yolks
- clarified butter
- tarragon
- vinegar
History
A derivative of Hollandaise sauce, traditionally associated with French culinary techniques.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.