In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool.
Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes.
In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6|
|Calories from Fat: 444 (83%)|
|Amt Per Serving||% DV|
|Total Fat 49.3g||66 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 920.5mg||283 %|
|Sodium 45.1mg||2 %|
|Potassium 310.9mg||8 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 9.4g|
|Protein 13g||19 %|
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Calories per serving: 534
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