In a small saucepan place the Chablis, white wine vinegar, garlic, shallots, and anchovies. Heat the ingredients on medium low and simmer them for 8 to 10 minutes, or until the liquid is reduced to 1/4 cup. Strain the liquid. In a blender place the basil and the strained, reduced liquid. Pur?e the ingredients until they are smooth. Add the egg yolks and the lemon juice, and pur?e them. While the blender is running, slowly add the olive oil. Season the sauce with the salt and pepper.
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|Serving Size: 1 Serving (906g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1150 (69%)|
|Amt Per Serving||% DV|
|Total Fat 127.7g||170 %|
|Saturated Fat 33.8g||169 %|
|Monounsaturated Fat 71.7g|
|Polyunsanturated Fat 17.7g|
|Cholesterol 3373.3mg||1038 %|
|Sodium 2508mg||86 %|
|Potassium 762.7mg||20 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 28.8g|
|Protein 51.2g||73 %|
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Calories per serving: 1662
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