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- In a small pan, simmer the vinegar, shallots, and tarragon until reduced by half. Strain and set aside.
- In a heatproof bowl, whisk the egg yolks and vinegar reduction over simmering water.
- Slowly drizzle in the melted butter while whisking until the sauce thickens.
- Season with salt and pepper, then serve immediately over steaks or eggs.
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