Tarragon reduction - bernaise sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Tarragon vinegar |
| 1 | cup | Dried tarragon |
| 1 | cup | Shallot; brunoise |
| ½ | cup | Black Peppercorns; cracked |
Directions
1. Combine all and simmer until almost dry.
To Make Bernaise Sauce use 2 Tablespoons of this recipe + a 4 yolk hollandaise. Make sure they are the same temperature when folding in together. You can garnish with fresh tarragon.
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 505 by CuisineArt <CuisineArt@...> on Jan 12, 1998
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