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3 tablespoons tarragon AND
1/4 teaspoon ground pepper
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:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
3 tablespoons white wine vinegar
OR
3 tablespoons white wine
2 teaspoons chopped onion
1 teaspoon tarragon leaves, crushed
3/4 cup cooked Hollandaise Sauce [Archivist's note: see recipe in this section]
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.