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- 4 - 5 sprigs fresh tarragon, leaves and stalks, separated
- 80 g eschalots
- 80 g white wine vinegar
- 180 g unsalted butter, cut into pieces
- 4 egg yolks
- ½ - 1 tsp salt
- 2 pinches ground black pepper
- per 300 g
- 6924.8 kJ / 1648.8 kcal
- 17.7 g
- 8.9 g
- 170.6 g
- Saturated fat
- 104.5 g
- 14.5 g
- 2294 mg
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