In a small saucepan, combine the wine, vinegar, shallot and 1 Tbsp of the tarragon. Boil until the liquid is reduced to 2 Tbsp. , 8 to 10 minutes.
Strain the vinegar mixture through a fine mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.
Set the bowl over ( not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 3 to 4 minutes.
One piece at a time, whisk in the butter until melted and smooth. Remove from heat and whisk in the lemon juice, the remaining tablespoon of tarragon, and 1/2 tsp. each of salt & pepper.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 732 (75%)|
|Amt Per Serving||% DV|
|Total Fat 81.3g||108 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 3776mg||1162 %|
|Sodium 148.2mg||5 %|
|Potassium 381mg||10 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 12.4g|
|Protein 48.9g||70 %|
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Calories per serving: 979
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