Ingredients Jump to Instructions ↓

  1. 2 tablespoons dried tarragon

  2. 2 tablespoons finely chopped onions

  3. 1/4 teaspoon salt

  4. A pinch of freshly ground black pepper

  5. 3/4 cup distilled white vinegar

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients in a saucepan over medium heat. Simmer for 15 minutes until almost all of the vinegar evaporates, leaving about 1 tablespoon. Let cool. Can be stored for up to 1 day in an airtight container in the refrigerator. Fold into the hollandaise when ready to serve.


Send feedback