From Paulette Vickery's Recipe Collection

Bernaise Sauce

sauces

2 tablespoon white wine
1 tablespoon tarigon vinegar
1 teaspoon dry tarigon
2 teaspoon chopped onion
1/4 teaspoon pepper

In blender, prepare hollandaise sauce. Set aside for later use. In sauce pan, combine white wine, vinegar, dry tarigon, onion, and pepper. Bring to a boil. Cook until almost all liquid disappears. Pour mixture into hollandaise sauce in blender. Cover, and blend for 40 seconds. Serve over broiled meats.

Yield: 4 servings



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