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Ingredients
- 4 - 5 sprigs fresh tarragon, leaves only, reserving stems, to taste
- 80 g shallots, halved
- 80 g white wine vinegar
- 180 g unsalted butter, diced
- 4 egg yolks, from medium eggs
- ½ - 1 tsp fine sea salt, to taste
- 2 pinches ground black pepper, freshly ground
- Nutrition
- per 300 g
- Calories
- 6529.8 kJ / 1560.7 kcal
- Protein
- 14.1 g
- Carbohydrates
- 19.8 g
- Fat
- 160.9 g
- Saturated Fat
- 97.8 g
- Fibre
- 3.2 g
- Sodium
- 1473 mg
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