Use this sauce whenever hollandaise sauce is called for, it makes a tasty change.
How to Cook
- Place vinegar, onion, Gregg's Rubbed Tarragon and Black Peppercorns in a small saucepan. Simmer until reduced by half. Strain and keep vinegar reduction.
- In a blender or food processor place egg yolks and 1 - 2 tablespoons of vinegar reduction.
- While motor is running add hot melted butter in a steady stream until all is added and sauce is completely blended.
- Use immediately on fresh steamed asparagus, fish, steak or eggs.
½ cup white wine vinegar
½ onion, diced
1 ½ tsp Gregg's Tarragon Leaves
Gregg's Whole Black Peppercorns, freshly ground
3 egg yolks
125 g butter, melted