Ingredients
3 Tbsp. tarragon OR white wine vinegar OR white wine
2 tsp. onion, chopped
1 tsp. tarragon leaves, crushed
1/4 tsp. ground pepper
Hollandaise Sauce:
3 egg yolks
1/4 c. water
2 Tbsp. lemon juice
1 stick butter (cold), cut into eighths
1/4 tsp. salt
1/8 tsp. paprika
1/8 tsp. ground red pepper
Preparation
Hollandaise sauce: 1.In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. 2. Stir in butter, 1 piece at a time, until melted and sauce has thickened. Stir in seasonings. Keep warm.
Bernaise Sauce: 3. In separate small saucepan, bring vinegar, onion and seasonings to a boil. Reduce heat and simmer, uncovered, until almost all liquid has evaporated. 4. Stir hot mixture into Hollandaise sauce. Cover and chill if not using immediately.
