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Mustard-Cornichon Butter Sauce

Makes about 1½ cups.

½ C unsalted butter, softened

1⁄3 C Dijon mustard

1 shallot, minced

1 C dry white wine

1⁄3 C tarragon-flavored vinegar

12 cornichons, finely chopped (about ½ cup)

1⁄3 C whipping cream

2 TBS minced fresh tarragon (or 2 tsp, if desired)

Kosher....

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