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- 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
- per 1 Total recipe
- 7784 kJ / 1859 kcal
- 25 g
- 5 g
- 195 g
- 1.6 g