2 tablespoons tarragon vinegar*
2 tablespoons white wine
2 eschalots, chopped
1 tablespoon chopped fresh tarragon
Step 1Place 2 tablespoons each of tarragon vinegar and white wine in a saucepan with 2 chopped eschalots. Cook over medium heat until liquid is reduced to 1 tablespoon. Strain into a heatproof bowl, cool slightly. Follow hollandaise method (see related recipe), omitting lemon juice at the end – stir through 1 tablespoon of chopped fresh tarragon instead.
All nutrition values are per serve
* From gourmet food stores.
- Author: Valli Little
- Image credit: Luke Burgess
- Publication: Taste.com.au