COOK OVER DIRECT HEAT UNTIL REDUCED BY HALF. IF YOU HAVE USED DRIED TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO COOL. THEN BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY LAST THREE INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY ARE WELL COMBINED. WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE SHOULD HAVE THE CONSISTENCY OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 975 (74%)|
|Amt Per Serving||% DV|
|Total Fat 108.3g||144 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 47.9g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 5034.7mg||1549 %|
|Sodium 199.6mg||7 %|
|Potassium 498.7mg||13 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.6g|
|Protein 64.7g||92 %|
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Calories per serving: 1318
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