| 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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