Note: The shallots are optional - I made it without adding them & it was excellent. If skipping the shallots, start with the butter step below.
Melt 1 tbsp. butter in saucepan over medium heat. Add shallots & a pinch of salt & pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar evaporates, 3-4 min. Reduce heat to low and continue cooking shallots, stirring often, until translucent, about 5 min. longer. Transfer shallot reduction to a small bowl and cool completely.
Fill blender with hot water to warm it, and set aside. Melt 2 sticks of butter until foamy. Transfer the butter to a measuring cup. Drain the blender and dry it well. Combine egg yolks, lemon juice, and 1 tablespoon water in the blender; puree until smooth. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at the bottom of the measuring cup (I used all of it & it was fine). Continue blending until a smooth, creamy sauce forms, about 2-3 min. Pour into a medium bowl and stir in shallot reduction (if desired) and tarragon. Season with salt & pepper; add more lemon juice, if necessary (didn't need it).
Can make 1 hour ahead - cover and let stand at room temperature.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 355 (34%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 1683.3mg||518 %|
|Sodium 108.3mg||4 %|
|Potassium 347.9mg||9 %|
|Total Carbohydrate 131g||39 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 128.2g|
|Protein 34.9g||50 %|
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Calories per serving: 1034
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