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- 250 g salted butter, chilled and cut into cubes (2 cm)
- 60 g eschalots
- 30 g white wine vinegar
- 50 g dry white wine
- per 1 portion
- 1222.7 kJ / 303 kcal
- 0.5 g
- 0.3 g
- 33.7 g
- Saturated fat
- 22.3 g
- 0.3 g
- 326.2 mg
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