by Gerry Aire
Makes about 1/2 cup
1/2 cup mayonnaise
1 teaspoon onion powder
1 tablespoon butter, melted and cooled
2 teaspoons cider vinegar
1/2 teaspoon dried tarragon (or substitute basil)
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.
uses: spoon over steak, meatloaf, fish or eggs.
Enjoy your “Mock Bearnaise Sauce”.
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