1/4 c. white vinegar (tarragon preferred)
1/4 c. dry white wine
1 tbsp. finely chopped shallots
2 tbsp. fresh, finely cut tarragon
1 tbsp. fresh, finely cut parsley
1 1/2 c. Hollandaise made without lemon juice
salt and pepper to taste

Reduce by boiling vinegar, wine, shallots and tarragon to 2 tablespoons. Strain and incorporate into Hollandaise with parsley.

Makes 2 cups.