In a small saucepan on medium-high heat, combine vinegar, shallots and tarragon. Cook until liquid is almost entirely evaporated, 3 to 4 minutes.
Meanwhile, fill a medium saucepan or the bottom of a double boiler with 1 inch of water and bring to a boil on medium heat. Reduce to low to maintain a gentle simmer.
In a medium bowl or in the top of a double boiler, whisk together broth, yolk and arrowroot. Stir in shallot mixture. Place over simmering water and cook, stirring and scraping bottom and sides of bowl or pan occasionally (more constantly toward the end), just until mixture is thickened and smooth, about 3 minutes. Remove from heat and add salt and pepper to taste. Cover and set aside until ready to use.
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|Serving Size: 1 (280g)|
|Recipe Makes: 1|
|Calories from Fat: 42 (41%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 209.8mg||65 %|
|Sodium 445mg||15 %|
|Potassium 159.1mg||4 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6.7g|
|Protein 3.8g||5 %|
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Calories per serving: 103
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