Easy Recipe Finder
Recipe Feeder
4 shallots minced
1/2 tb black peppercorns crushed
4 tb fresh tarragon minced
1 cup white wine
1 batch Sauce Hollandaise, made with 2 tb white vinegar instead of
lemon juice
Briefly saute the shallots in a litte melted butter to loosen them up, then add the peppercorns, tarragon and wine and gently reduce till dry. Let the reduction cool and beat it into the Hollandaise base. You may add some chopped parsley to heighten the color and a tablespoon of Dijon does something ineffable for the flavor.
1/2 tb black peppercorns crushed
4 tb fresh tarragon minced
1 cup white wine
1 batch Sauce Hollandaise, made with 2 tb white vinegar instead of
lemon juice
Briefly saute the shallots in a litte melted butter to loosen them up, then add the peppercorns, tarragon and wine and gently reduce till dry. Let the reduction cool and beat it into the Hollandaise base. You may add some chopped parsley to heighten the color and a tablespoon of Dijon does something ineffable for the flavor.