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Avocado Bernaise Sauce
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| 4 large | Shallots, diced |
| ¾ Cup | dry white wine |
| 3 Tbsp | white wine vinegar |
| 2 tsp | dried tarragon |
| 4 small | California avocados, peeled and chopped |
| ½ Cup | Mayonnaise |
| 2 Tbsp | lemon juice |
| ½ tsp | salt |
| ½ tsp | freshly ground pepper |
Directions
Cook first 4 ingredients in a small saucepan over medium-high heat 8 to 10 minutes or until liquid is reduced to about 2 tablespoons.
Cool.
Process avocado, next 4 ingredients, and reduced mixture in a food processor until smooth, stopping to scrape down sides.
Chill up to 2 days, if desired.
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