Caroline Trentini via Patrick Demarchelier VogueUS November 2011
BEARNAISE SAUCE
//- 1/4 CUP CHOPPED FRESH TARRAGON
2 MINCED SHALLOTS
1/4 CUP CHAMPAGNE VINEGAR
1/4 CUP DRY WHITE WINE
3 EGG YOLKS
1 STICK BUTTER, MELTED
PEPPER // - Archive
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Caroline Trentini via Patrick Demarchelier VogueUS November 2011
