What You'll Need

Amount Ingredients
6 oz Tarragon Vinegar
3 oz Dry white wine
2 Tbsp. Dry Tarragon leaves
1-1/2 tsp. Cracked black pepper
64 oz. pouch Custom Culinary® Gold Label Hollandaise Sauce, hot
PREPARATION

  1. In a 1 quart sauce pan over medium high heat, bring tarragon vinegar, dry white wine, dry tarragon leaves and black pepper to a boil.
  2. Reduce by 90% until only 2-3 Tbsp. of liquid remains. Cool.
  3. Blend tarragon mixture with Custom Culinary® Gold Label Hollandaise Sauce; blend thoroughly with a wire whisk.