Bearnaise Sauce

Ingredients

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

Instructions

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.