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Classic French Bernaise Sauce

yield: 2 total time: 40 minutes
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Ingredients

  • 2 steaks freshly cooked
  • 1 egg yolk
  • 1/3 cup dry white wine
  • 1/3 cup white wine vinegar or red
  • 1 handful fresh tarragon chopped
  • 1 shallot large, chopped very finely
  • 35 ounces unsalted butter cold, diced
  • pepper
  • salt
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