Cook shallots, white wine, vinegar, and tarragon in small saucepan over medium-high heat for 8-10 min. or until liquid is reduced by about 2 tablespoons. Cool.
Process the reduced mixture, avocado, and all remaining ingredients in a blender or food processor until smooth, scraping down the sides.
Chill up to 2 days, if desired. Makes about 3 cups.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 30 (54%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.5mg||1 %|
|Sodium 83mg||3 %|
|Potassium 92.6mg||2 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.1g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 56
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