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Bearnaise Sauce (D/P, KLP)
Source: California Egg Commission
Yield: 3/4 cup

3 tablespoons tarragon AND
3 tablespoons white wine vinegar
3 tablespoons white wine
2 teaspoons chopped onion
1 teaspoon tarragon leaves, crushed

1/4 teaspoon ground pepper
3/4 cup cooked Hollandaise Sauce [Archivist's note: see recipe in this section]

In small saucepan bring vinegar, onion, and seasonings to boiling. Reduce heat and simmer uncovered, until almost all liquid has evaporated.

Stir hot mixture into hollandaise sauce. Cover and chill if not using immediately.

Poster's Notes:
From the California Egg Commission for cooked egg mayonnaise and some other sauces, etc. that used to use raw eggs but have been rewritten to make them safer.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A