ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
1 Tablespoon minced green onion (coarsely chopped if using blender)
1 teaspoon fresh parsley or chervil
Freshly ground black pepper
3 egg yolks
1 cup unsalted butter (2 sticks) melted
2 Tablespoons fresh minced tarragon or parsley (1 Tablespoon if dried)
1. Combine wine, vinegar, green onion, 1 teaspoon parsley or chervil and pepper and cook, using a medium low heat until quantity is reduced by half.
2. Melt butter in the microwave or in a pan with a pouring spout. Place egg yolks in the bottom of the blender jar, add the vinegar mixture which has slightly cooled. Blend until well mixed. Switch blender to highest speed and add melted butter in a fine stream, blending until thick and creamy. At remaining tarragon or parsley and blend until mixed.