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- 2 oz shallots, halved
- 1 sprig fresh tarragon, leaves only
- 2 oz dry white wine
- 1 tbsp white wine vinegar (preferably tarragon vinegar)
- 7 oz unsalted butter, cut into pieces
- 4 egg yolks, from large eggs
- 1 tsp salt
- 1 pinch ground black pepper
- per 1 Total recipe
- 7652 kJ / 1827 kcal
- 15 g
- 3 g
- 190 g
- 1 g