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Tarragon Sauce

ethnic, sauces

1/4 lb butter
1 tablespoon tarragon vinegar
1 teaspoon fresh lemon juice
1 teaspoon white wine

Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired. Mrs. Jack Beasley

Yield: 1 servings

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