Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze. Combine glaze with egg yolks and salt in blender. Heat butter until bubbling hot. Turn blender on and off once quickly to blend ingredients. Turn on again and gradually pour melted butter in steady stream until sauce thickens. Additional tarragon or parsley may be folded into sauce. Excellent on broiled beef, fish or eggs. Recipe by: From Omaha Steaks Good Life Cookbook, Vol. 24 Posted to MC-Recipe Digest V1 #761 by C4
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|Serving Size: 1 Serving (574g)|
|Recipe Makes: 1|
|Calories from Fat: 1804 (84%)|
|Amt Per Serving||% DV|
|Total Fat 200.5g||267 %|
|Saturated Fat 97.3g||487 %|
|Monounsaturated Fat 71.8g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 5278.7mg||1624 %|
|Sodium 855mg||29 %|
|Potassium 606.5mg||16 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 20.1g|
|Protein 66.6g||95 %|
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Calories per serving: 2154
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