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Béarnaise Mayonnaise



  • 1/3 cup dry white wine
  • 1 tablespoon white wine vinegar
  • 2 minced shallots
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon grated lemon rind
  • 1/8 teaspoon pepper

How to Make It

  1. Cook 1/3 cup dry white wine, 1 tablespoon white wine vinegar, and 2 minced shallots in a small saucepan over medium-high heat 5 minutes or until liquid is reduced to 1 tablespoon. Remove from heat, and cool. Stir together 1 cup mayonnaise, 1 tablespoon chopped fresh tarragon, 1 teaspoon grated lemon rind, 1/8 teaspoon pepper, and wine reduction liquid. Serve with any type of beef from grilled burgers to steak sandwiches. Dollop a spoonful over hot, steamed broccoli, or toss with chopped cooked chicken and canned artichoke hearts.