Tarragon Hollandaise Sauce or Dip

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I know, I know. There’s a lot going on here. But, this post is all about the dip. This has got to be one of my favorite all time sauces. It is so easy, yet everyone will think you are ultra talented! For real! I serve it mostly with beef tenderloin or when making Eggs Benedict. Following a meal at Antoine’s, in New Orleans, I discovered they make a dip from this sauce. Basically, just baking it for 15 minutes at 350. The secret to making a perfect Hollandaise is the blender and hot butter. Enjoy this recipe and your Sunday, y’all!

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