Add the vinegar, white wine, shallots, 1 tablespoon of tarragon, 1/4 of salt and pepper to a small saucepan and bring to a boil. Simmer for about 5 minutes until reduced to a few tablespoons. Cool slightly.
Place the cooled mixture, the egg yolks and a pinch of salt in a blender jar and blend for 30 seconds. With the blender on, pour in the melted butter and blend for 30 seconds. Add the remaining tarragon and blend for another second. If the mixture is too thick, add a tablespoon of white wine to thin. Keeps at room temperature for up to an hour.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1122 (100%)|
|Amt Per Serving||% DV|
|Total Fat 125.2g||167 %|
|Saturated Fat 78.6g||393 %|
|Monounsaturated Fat 32.8g|
|Polyunsanturated Fat 5g|
|Cholesterol 430.5mg||132 %|
|Sodium 928.2mg||32 %|
|Potassium 87mg||2 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.4g|
|Protein 2.9g||4 %|
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Calories per serving: 1122
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