Boil the Vinegar, Wine. Shallots, and the seasonings over moderate heat until the liquid has reduced to 2 tablespoons. Let it cool and then strain it.
Place the egg yolks, and strained juice in the blender jar. Cover the jar and blend the egg yolk mixture at top speed for 2 seconds. Uncover, and still blending at top speed, immediately start pouring on the hot butter in a thin stream of droplets.
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|Serving Size: 1 recipe (602g)|
|Recipe Makes: 4|
|Calories from Fat: 1800 (84%)|
|Amt Per Serving||% DV|
|Total Fat 200g||267 %|
|Saturated Fat 97g||485 %|
|Monounsaturated Fat 71.7g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 5277.7mg||1624 %|
|Sodium 854.7mg||29 %|
|Potassium 595mg||16 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 18.8g|
|Protein 66.4g||95 %|
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Calories per serving: 2133
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