Melt butter in a sauce pan and clarify. Remove from heat
In a small sauce pan combine the wine, vinegar,onion, and bay leaf and reduce by half.
Beat the eggs with the tarragon and the strained wine reduction and add to the butter'
Add remaining ingredients and put in an ISI gun and charge with one charge.
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|Serving Size: 1 Serving (796g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3199 (91%)|
|Amt Per Serving||% DV|
|Total Fat 355.5g||474 %|
|Saturated Fat 194.3g||971 %|
|Monounsaturated Fat 112.4g|
|Polyunsanturated Fat 26.8g|
|Cholesterol 5840.5mg||1797 %|
|Sodium 1978.7mg||68 %|
|Potassium 609.8mg||16 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 17.4g|
|Protein 72.3g||103 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3521
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