COOK OVER DIRECT HEAT UNTIL REDUCED BY HALF. IF YOU HAVE USED DRIED
TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO COOL. THEN
BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY LAST THREE
INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY ARE WELL COMBINED.
WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE SHOULD HAVE THE CONSISTENCY
OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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