- 1/8 c. finely minced white onion
- 1 tbsp minced tarragon leaves
- 1/8 c. chopped parsley
- 1/8 c. white tarragon vinegar
Combine the ingredients in a small saucepan and cook gently until the liquid is nearly completely reduced. Be careful not to burn the herbs. Set aside, and make one recipe of Sauce Hollandaise. Whisk the cooked herbs into the Hollandaise sauce and serve immediately.
Orignially posted: 2012-02-26