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Ingredients
- 2 - 3 sprigs fresh tarragon leaves only, reserving stems, to taste
-
2 - 3
sprigs fresh chervil leaves only, reserving stems, to taste
or fresh parsley leaves only, reserving stems, to taste - 50 g ripe tomato halved
- 80 g shallots halved
- 80 g white wine vinegar
- 180 g unsalted butter diced
- 4 egg yolks from medium eggs
- ¼ - ½ tsp fine sea salt to taste
- 2 pinches ground black pepper
- 1 - 2 tsp tomato purée to taste
- Nutrition
- per 200 g
- Calories
- 1885 kcal / 7899 kJ
- Protein
- 27 g
- Fat
- 195 g
- Carbohydrates
- 10 g
- Fibre
- 2.8 g
- Saturated Fat
- 104 g
- Sodium
- 1335 mg
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