Ingredients
2 tbsp (25 mL) white wine vinegar 1 tbsp (15 mL) water 2 tsp (10 mL) chopped tarragon 2 tsp (10 mL) minced shallots 6 black peppercorns cup (125 mL) unsalted butter cup (125 mL) mayonnaise 2 tbsp (25 mL) whipping cream Salt to tasteDescription
If You Refrigerate This Sauce It Hardens, So Leave It Out Of The Refrigerator 2 Hours Before Serving. It Is A Takeoff On Hollandaise But Much Easier To Make Because It Will Not Curdle (there Are No Egg Yolks In It). Serve At Room Temperature. It Keeps Fo
Liquor Control Board Of Ontario
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