- 2 tablespoons dried tarragon
- 2 tablespoons finely chopped onions
- 1/4 teaspoon salt
- A pinch of freshly ground black pepper
- 3/4 cup distilled white vinegar
- Combine all of the ingredients in a saucepan over medium heat. Simmer for 15 minutes until almost all of the vinegar evaporates, leaving about 1 tablespoon. Let cool. Can be stored for up to 1 day in an airtight container in the refrigerator. Fold into the hollandaise when ready to serve.