Bernaise Sauce

This is one of my favorite variations of a Hollandaise sauce, which is the base of Bernaise. The tarragon, one of the oft forgotten herbs, brightens the rich creaminess if the Hollandaise, and you can never go wrong when adding shallots. Great on beef, eggs or vegetables.

Servings: Approximately 1 1/2 cups

Ingredients:

• Hollandaise Sauce

• 1 T. minced shallot

• 1 T. chopped fresh tarragon

Chef's Tip:

Instructions:

1. After adding all the butter to the Hollandaise, add the shallots and tarragon and continue to blend until they are well mixed.  Season with salt and pepper to taste.