Follow these steps for perfect results
dry white wine
white wine vinegar
shallots
minced
mayonnaise
fresh tarragon
chopped
lemon rind
grated
pepper
In a small saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
Cook over medium-high heat for about 5 minutes, or until the liquid is reduced to approximately 1 tablespoon.
Remove the saucepan from heat and allow the reduction to cool completely.
In a mixing bowl, combine the mayonnaise, chopped fresh tarragon, grated lemon rind, and pepper.
Add the cooled wine reduction liquid to the mayonnaise mixture and stir well to combine.
Serve immediately with grilled burgers, steak sandwiches, hot steamed broccoli, or chopped cooked chicken and canned artichoke hearts.
Expert advice for the best results
For a richer flavor, use homemade mayonnaise.
Be careful not to burn the wine reduction.
Adjust the amount of lemon rind to your liking.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Dollop on top of dish. Garnish with fresh tarragon sprig.
Serve with steak, burgers, or grilled vegetables.
Pairs well with the sauce's acidity.
Discover the story behind this recipe
A classic French sauce, a derivative of Hollandaise.