Hollandaise Sauce Variations
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||2 Tablespoon|
|Tarragon||1 Tablespoon (Fresh Or Dried)|
|Thyme||1⁄2 Tablespoon (Fresh Or Dried)|
|Marjoram||1⁄2 Tablespoon (Fresh Or Dried)|
|Ground black pepper||1⁄2 Teaspoon|
Chop shallots in the work bowl.
In a saucepan combine the shallots, the wine, the vinegar, the herbs and the pepper.
Cook rapidly until a tablespoon of liquid is left.
Strain the liquid into the Hollandaise Sauce and run the processor for 3 seconds.