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Bearnaise Sauce1 tbs Shallots (finely chopped)1 tsp Fresh Parsely (chopped) 1/4 tsp Tarragon 1/4 tsp Thyme Black Pepper to taste Salt to taste 1/4 cup Dry White Wine 1/4 cup Tarragon Vinegar 3 Egg Yolks 1/2 cup Butter Add Shallot, Parsley, Seasoning, Wine, Vinegar to a pot Boil mixture until reduced by 1/2 Strain liquid and cool Beat in Egg Yolks and Butter Mixture should be consistency of Mayanaise |
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