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Antoine's Restaurant Cookbook by Jr. Roy F. GusteMakes 1 3/4 cups.1/4 cup minced white onion 2 tablespoons minced tarragon leaves 1/4 cup tarragon vinegar2 tablespoons chopped parsley 1 3/4 cups warm Hollandaise SaucePut the onion, tarragon leaves and tarragon vinegar in a pot and reduce the liquid completely. Cool slightly and blend in the Hollandaise Sauce.
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