by Gerry Aire
Makes about 1/2 cup
1/2 cup mayonnaise
1 teaspoon onion powder
1 tablespoon butter/margarine, melted and cooled
2 teaspoons vinegar, any kind
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
Combine all ingredients; let stand at least 30 minutes before using to blend flavors. Refrigerate to store, but serve at room temperature. Spoon over steak, meatloaf, fish or eggs.
Enjoy your “Mock Bearnaise Sauce”.
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