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| 2 | Shallots finely chopped |
| 1/2 Tasse | white wine |
| 1/2 Tasse | Champagne vinegar |
| 4 1/2 Teelöffel | tarragon fresh, chopped |
| | black pepper freshly ground |
| 4 gross | egg yolks |
| 2 | Sticks cold unsalted butter; cut up |
| 1 1/2 Teelöffel | chervil fresh, chopped |
| | salt |
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Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool. Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy. Add the butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume. Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine. Makes about 1 cup.
Cuisine: "Mexican"
(www. Marthastewart. Com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "1 cup"
Per serving: 334 Calories (kcal); 21g Total Fat; (72% calories from fat); 12g Protein; 6g Carbohydrate; 851mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
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