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BEARNAISE SAUCE

Antoine's Restaurant Cookbook by Jr. Roy F. Guste


Makes  1 3/4 cups.



1/4 cup minced white onion
2 tablespoons minced tarragon leaves
1/4 cup tarragon vinegar
2 tablespoons chopped parsley
1 3/4 cups warm Hollandaise Sauce


Put the onion, tarragon leaves and tarragon vinegar in a pot and reduce the liquid completely.

Cool slightly and blend in the Hollandaise Sauce.
 

 

Chef with red wine glass

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