Béarnaise Mayonnaise

From My Carolina Kitchen

1 cup mayonnaise, preferably homemade

6 tablespoons white wine

2 tablespoons shallots, finely chopped

4 tablespoons fresh tarragon, finely chopped

2 teaspoons lemon juice

Kosher salt and freshly ground black pepper to taste

Place the mayonnaise in a mixing bowl and set aside. Combine the wine, shallots and 2 tablespoons of tarragon in a saucepan. Boil until reduced by half. Cool. Add this mixture to the mayonnaise, along with the lemon juice, and the other 2 tablespoons of tarragon. Add salt & pepper. Chill thoroughly and serve.

Entertaining with Taste by Peter Coe – yield 1 cup