Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Cool vinegar.
Mix butter, lemon peel, and remaining tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar.
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|Serving Size: 1 Serving (1178g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 71 (2%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 42.6mg||1 %|
|Potassium 1418.6mg||37 %|
|Total Carbohydrate 672.5g||198 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 657.2g|
|Protein 72.7g||104 %|
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Calories per serving: 3162
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