Vegetable oil, for deep-frying
2 large shallots
1 cup rice flour
Kosher salt and freshly ground black pepper
1 bunch fresh tarragon, tips snipped and held in ice water, for garnish
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick (8 tablespoons) butter, melted
Salt and freshly ground black pepper
2 tablespoons creme fraiche
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of 1/2 lemon
2 ounces caviar
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