Southern Living MAY 2005
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.
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