Ingredients
- 80g unsalted butter
- 2 golden shallots, finely diced
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon juice
- 2 large egg yolks
- 60ml thick (double/heavy) cream
- 2 teaspoons tarragon leaves, finely chopped
- salt and pepper, to season
- small pinch of Espelette pepper (see Note)
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