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Hollandaise Sauce Variations

Gadget.Cook's picture
Ingredients
  Shallots 3
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending

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