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Ingredients
- 4 - 5 sprigs fresh tarragon, leaves only (reserve stems)
- 3 oz shallots, halved
- 3 oz white wine vinegar
- 6 ½ oz unsalted butter, in pieces
- 4 egg yolks, from large eggs
- ½ - 1 tsp salt
- 2 pinches ground black pepper
- Nutrition
- per 9 oz
- Calories
- 6778 kJ / 1620 kcal
- Protein
- 15 g
- Carbohydrates
- 18 g
- Fat
- 168 g
- Saturated Fat
- 101 g
- Fibre
- 3 g
- Sodium
- 1814 mg
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