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- 1 stick butter, melted slowly
- 1/4 cup (60 ml) hot water
- 4 egg yolks
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 ml) tarragon vinegar
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) parsley
- Melt butter slowly over low flame.
- Add hot water, stir and turn off flame.
- Cool mixture slightly.
- Add egg yolks and stir.
- Add remaining ingredients.
- Stir constantly until thick, over low heat - even turning flame off periodically. ***BE VERY CAREFUL...This sauce can curdle!
- Serve with Flank Steak or Beef Tenderloin.
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