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- 1 Tbsp fresh tarragon, leaves only
- 1 Tbsp fresh flat-leaf parsley, leaves only
- 1 shallot, halved
- 15 g capers, drained
- 20 g pickled gherkins, cut in pieces
- 30 g lemon juice
- 2 egg yolks, from large eggs
- ½ tsp fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- 250 g sunflower oil
- per 1 total recipe
- 10268 kJ / 2454 kcal
- 10.6 g
- 5.2 g
- 265.6 g