Bring vinegar, wine , shallots, and tarragon to boil in small saucepan over medium-hgh. Boil until most liquid evaporates, about 5 minutes.
Off heat, add water, then whisk in yolks until frothy.
gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it's too thin, return to low heat and whisk until thickened.
Strain sauce through medium strainer into cup. Season with lemon juice, pepper, and salt.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 737 (87%)|
|Amt Per Serving||% DV|
|Total Fat 81.9g||109 %|
|Saturated Fat 42g||210 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 1799.7mg||554 %|
|Sodium 73.2mg||3 %|
|Potassium 190.1mg||5 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.3g|
|Protein 22.2g||32 %|
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Calories per serving: 850
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