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Tarragon Reduction – Bernaise Sauce

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CATEGORY CUISINE TAG YIELD
Sauces 1 Servings

INGREDIENTS

3 c Tarragon vinegar
1 c Dried tarragon
1 c Shallot; brunoise
1/2 c Black Peppercorns; cracked

INSTRUCTIONS

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@aol.com> on Jan 12, 1998

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